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Ingredients
- 1 Chicken thigh
- 1/2 tsp Salt (I used Mongolian rock salt)
- 1 clove Grated garlic
- 1 tsp The juice from grated ginger
- 1 tbsp Clear sake
- 2 tbsp Katakuriko
Method
- Cut the chicken into bite-sized pieces, combine with the salt, grated garlic, ginger juice and sake and massage well.
- Leave to marinate in the refrigerator for at least 30 minutes.
- Add the katakuriko to Step 1.
- Deep fry in 170 C oil until golden brown and it's done.
