Ingredients
- 4 teaspoons soy sauce
- 2 teaspoons cooking sake
- 1/2 teaspoon mirin
- 2 teaspoons freshly grated ginger with juice
- 3/4 pound chicken thigh fillets patted dry and cut into 1-inch pieces
- Potato starch or corn flour, as needed for coating chicken
- Vegetable oil for deep frying
- Lemon wedges for serving (optional)
Instructions
- In a bowl, mix the soy sauce, cooking sake, mirin, and grated ginger. Add the chicken, mix well, and marinate in the refrigerator for 30 minutes.
- Remove the chicken from the marinade and evenly coat each piece with potato starch.
- Heat enough oil in a deep pot to reach 1 1/2 inches depth and heat to 320°F. Fry the chicken in small batches for about 3 minutes until lightly golden. Remove and drain on paper towels.
- Increase the oil temperature to 375°F. Fry the chicken in small batches for about 1 minute until the exterior is crisp and golden.
- Transfer the chicken to a serving plate and garnish with an optional lemon wedge.
- Enjoy your crispy Japanese fried chicken!