This is a Japanese fried chicken dish that I absolutely love to eat with some lemon slices and a refreshing drink. The key to getting the crispy outside is to use a drying rack to lay the chiken on after its done frying. I have also used white meat for this recipie and it is also very delicious. The key is to use the eggs and flour to make a thick batter, which is why there is no measurement for the starch (sorry in advance) you essentially keep adding the starch and stirring until it is thick.
Prep Time
15 minutes
Cook Time
20 minutes
Serves
4
Ingredients
- 1.5 lbs chicken thighs, skin on
- Potato Starch or Corn Starch
- 2 Large Eggs
- 1 inch of ginger
- 1/4 cup Gluten free soy sauce
- Sesame Oil
- 1-2 tablespoons Mirin or sugar
- Lemon Slices
Steps
1
Grate the ginger and put it in a large bowl. Cut the chicken into medium cubes and keep the skin on, throwing them into the same bowl.
2
Combine all the other ingredients into the same bowl except for the starch and mix. Gradually add the starch until a thick consistency forms.
3
Fill a pot or wok with about 1-2 inches of oil and drop a small pice of the batter in to test if it is hot enought to fry. When the oil is hot enough, put each piece of chicken in individually and wait for each side to brown. Let then sit on a drying rack and serve with some lemon slices.