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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 1 thigh Chicken thigh
- 1 dash Salt
- 1/2 tbsp Sake
- 1 1/2 tbsp Soy sauce
- 1 1/2 a tablespoons Vinegar
- 1 tbsp Sugar
- 1/2 tbsp Mirin
- 1 piece Ginger
- 7 cm Leek (the white part)
- 1 Katakuriko
Method
- Mince the onion and garlic and put in a bowl together with the sauce ingredients.
- Remove the yellow fat from the chicken thighs.
- Cut into bite-sized pieces and marinate for about 10 minutes.
- Heat the frying oil to 180C.
- Add the katakuriko to a plastic bag.
- Then add Step 2, incorporate lots of air, and shake it!
- Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
- Don't touch them yet!
- Stir the pot once the coating has hardened to incorporate lots of air.
- Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
- Transfer to a serving plate, top with the sauce, and it's complete.
