The hallmark of weekend brunches across the globe
300g boneless chicken thighs
1/2 cup potato starch (substitute with cornstarch)
1 piece fresh ginger
3 Tbs soy sauce
1 Tbs sake
Peanut oil or vegetable oil, for frying
Cut up the chicken thighs into bite-sized pieces.
Peel and finely grate ginger.
Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 10 minutes.
Heat the oil and test with a single piece of chicken or a small piece of chicken skin. Toss enough potato or cornstarch into the marinated chicken so that each piece is completely coated.
Fry the chicken pieces a few at a time until a deep golden brown.
Drain well - a wire rack is best for this, but paper towels work too.
Place into a bowl to serve and share.
Credits: Recipe adapted
Photo Credits: Yuka