Fried Chicken

Japanese Fried Chicken

Ingredients

- 450g (1lb) Chicken thigh
- potato starch

Sauce A (to marinate)

- 1 tablespoon of Sake
- 1 tablespoon Soy sauce

Sauce B (to eat)

- 3 tablespoons of soy sauce
- 3 tablespoons of rice vinegar (or wine vinegar)
- 2,5 tablespoons of sugar
- 1 bounch of green onions
- 1 piece of ginger (as large as thumb)
- dried red chili
Japanese fried chicken - The International Cooking BlogJapanese fried chicken - The International Cooking Blogrefrigerate 20 min

Cut the chicken into pieces. Make the sauce A (1 tablespoon of Sake, 1 tablespoon Soy sauce) in a bowl and add the chicken. Keep in the refrigerator to marinate for about 20 min
Japanese fried chicken - The International Cooking BlogJapanese fried chicken - The International Cooking BlogJapanese fried chicken - The International Cooking Blog
In meanwhile make the sauce B: add in a bowl 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 1/2 tablespoons of sugarand the red chili. Chop the green onions and the ginger.
Japanese fried chicken - The International Cooking Blogchili pepperJapanese fried chicken - The International Cooking Blog

Add the onions and the ginger in the bowl and gently mix. Prepare a plate with the potatoes starch and mix the chicken pieces.
Japanese fried chicken - The International Cooking BlogJapanese fried chicken - The International Cooking Blog
Deep fry the chicken in a very hot vegetable oil. Turn the pieces to cook them both side.
Japanese fried chicken - The International Cooking BlogJapanese fried chicken - The International Cooking Blog
Drain the fried chicken on paper towels. Serve the chicken warm, adding the sauce B just before to eat it.

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