Keiko’s Japanese Style Fried Chicken
| Servings | Prep Time |
| 4people | 20min |
| Cook Time | Passive Time |
| 15min | 20-60min |
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Ingredients
- 600g skinless chicken thigh fillets
- 60ml soy sauce
- 40ml mirin
- 10g gingergrated
- 10g garlicminced
- 1litre vegetable oilfor deep fat frying
- 200g potato starch or corn starch
- shichimi spice or other chili powderoptional
Instructions
- In a large bowl, combine the mirin and soy, then add the garlic and ginger.
- Cut the chicken thighs into 3 or 4 longs strips, then place into the bowl with the marinade. Mix together well and marinade for 20 min to an hour outside the fridge.
- While the chicken is marinating, slowly heat your oil to 175°C in a large pot.
- Put the starch in a large, shallow bowl. Individually, shake off the excess marinade of the chicken pieces, then turn in the flour and again shake off the excess. With tongs, lower into the hot oil and fry until golden brown all over. You can fry a few pieces at a time but don’t overcrowd.
- When cooked, briefly place on some kitchen roll to absorb excess fat. Then sprinkle with some chilli pepper and serve.
Recipe Notes
