🥘 Ingredients
- chicken thigh 1 kg
- ginger 1 tsp
- garlic cloves 2
- soy sauce 2 tbsp
- sake 2 tbsp
- sesame oil 2 tsp
- potato starch 4 tbsp
- flour 4 tbsp
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1Cut boneless chicken thigh into bite sized pieces Grate ginger and mince garlic cloves Combine with soy sauce , sake , and sesame oil Marinate in cold for 30 minutes Heat oil to 165°C Place potato starch and flour on different plates for coating Dredge chicken in flour then into the potatoe starch Cook chicken in oil (not too crowded) for about 90 seconds until light gold Remove chicken and transfer to rack to drain For second fry, heat oil to 190°C and cook for 45 seconds Remove and let drain