Went to a friend’s house few months ago and saw her preparing this chicken and I ask her for the recipe, so she took out her new cook book and I took a snap shot of the recipe and forgot about it, is only till last Sunday, when my youngest son ask me whether I know how to cook this, I then remembered that I have taken a snap shot of the recipe, and decided to cook for the boys.
Triple frying method though seems to be troublesome, but it produces a lovely brown, crispy skin and tender, juicy chicken pieces. I decided to doubled the portion from the original recipe as I reckon it will have extra for them to bring to school as their lunch the next day, but guess what? It was so yummy that the whole plate was clean out by the 2 boys at dinner!
800g chicken thigh, skin on
100g potato flour or cornflour for dusting
1/4 teaspoon salt
800g oil for deep frying
Lemon wedges and Japanese mayonnaise to serve
Hot cooked Japanese rice
4 tablespoon light soy sauce
2 tablespoon sake (I use Martini)
2 teaspoon grated ginger
1/4 teaspoon sugar
Cut the chicken thigh in 5cm square and marinade the chicken for at least 30min
Using a chopstick, coat the chicken with the flour one piece at a time and place on a tray or plate and allow to stand at room temperature for a few min (this help the flour stick to the chicken and give a crisper coating after frying)
Transfer to a serving plate and serve with lemon wedges, mayonnaise and hot rice