Japanese chicken bites marinated in soy, ginger, and garlic, then fried to a light, craggy, and ultra-crispy crust. Lemon adds a bright touch that cuts through the richness and salt.
Ingredients
- 700 g boneless chicken thighs
- 3 tbsp Japanese soy sauce
- 2 tbsp cooking sake or dry white wine
- 20 g fresh ginger
- 2 cloves garlic
- 120 g potato starch or cornstarch
- 1 l neutral frying oil
- 1 piece lemon
Method
- Trim the chicken, removing any large pieces of fat or cartilage, then cut into thick bite-sized pieces so they stay juicy after frying.
- Grate the ginger and garlic into a bowl, add the soy sauce and sake, and mix to create a dark, highly fragrant marinade.
- Add the chicken to the marinade, massage briefly to coat well, and let rest until the surface is seasoned and slightly glossy, about twenty minutes.
- Drain the chicken without rinsing: it should remain moist but not swimming in the marinade, otherwise the crust will become heavy.
- Pour the starch into a dish, coat each piece of chicken on all sides, then press gently to create a thin, craggy layer.
- Heat the oil in a deep pot until a pinch of starch sizzles immediately upon contact, then fry the chicken in small batches until the crust is pale and set, about three minutes.
- Let the fried chicken rest on a wire rack until the steam escapes and the crust feels dry to the touch.
- Return the chicken pieces to the hot oil and fry until golden brown, very crispy, and they sound slightly hollow when tapped with tongs, about one minute.
- Drain on a wire rack, let the heat subside for a few moments, then serve immediately with the lemon cut into wedges.
Nutrition
Per serving
- Energy
- 649.8 kcal
- Protein
- 31.74 g
- Carbohydrate
- 31.03 g
- Fat
- 43.83 g
- Fibre
- 1.36 g
- Calcium
- 7.28 mg
- Iron
- 0.28 mg
- Magnesium
- 13.6 mg
