Fried Chicken with Soy Sauce and Ginger
1¼ pounds (570 g) boned chicken thigh (skin on)
2 tablespoons soy sauce
2 tablespoons sake
2 teaspoons ginger juice (made by grating a piece of ginger root and squeezing out the
juice)
5 tablespoons potato starch or cornstarch
Vegetable oil for deep-frying
Tips For Making
Prick holes all over the chicken with a fork. Cut into 2-inch (5 cm) pieces.
Mix soy sauce, sake and ginger juice. Marinate chicken in soy sauce mixture for 20
minutes, stirring occasionally.
Remove chicken from marinade, pat dry with paper towel and coat thinly with potato or
cornstarch.
Heat vegetable oil to 330°-340°F (165°-170°C) and fry slowly until well done.
