Owner and Chef Lori Hashimoto from the Hana Japanese Eatery shares a recipe for fried chicken with a flare of the Orient.
• 1 1/2 pound of chicken (thighs, boneless, skin-on, cut in bite size pieces)
• 1 tablespoon of soy sauce
• 1 tablespoon of sake
• 1 tablespoon of ginger
• 1 clove garlic (minced)
• 1/2 teaspoon of sesame seed oil
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 4 tablespoons of potato starch
• Oil for frying
Combine chicken, soy sauce, sake, ginger, garlic, sesame seed oil, salt and pepper into a medium mixing bowl.
Mix well, once you have mixed in your marinade add your potato starch and mix again.
Place into the refrigerator for 20 minutes.
In a medium size pot, add oil and heat to 350 degrees.
Once your oil is heated, gently add your chicken to the oil.
Limit cooking to 8-10 pieces as the temperature will lower with too many pieces in the oil.
Your chicken will become golden brown and float to the top of the oil.
Remove and place on a dish with paper towel to absorb any excess oil.
Sprinkle with salt to taste and squeeze of lemon.