2 tb Soy sauce
2 tb Sake
1 tb Fresh ginger root; grated
1 ts Dark sesame oil
1 lb Chicken thighs; boneless,
- skinless, cut into bite-
- sized pieces
1 cl Garlic; lightly crushed
1/3 c Katakuri-ko (Japanese
-potato starch)
Peanut or vegetable oil;
- for frying
In a large glass or stainless-steel bowl stir together soy sauce,
sake, ginger, sesame oil, chicken, and garlic. Cover and
refrigerate at least 1 hour or overnight.
Sprinkle potato starch over chicken and toss until mixture forms
smooth batter. Fill deep-fat fryer or a Dutch oven with oil at
least 2 inches deep, but no more than halfway up sides. Set wire
rack over baking sheet. Over medium-high heat, bring oil to 375°F
(hot but not smoking). Stir chicken again to coat it evenly and,
wearing heat-proof gloves, carefully transfer it, a few pieces at a
time, to hot oil. Fry until chicken is light gold, about 2 minutes,
and drain on wire rack.
Let oil return to 375°F. Return all chicken to oil and fry until
crisp and golden, about 1 minute. Transfer to rack to drain
thoroughly. Serve hot or at room temperature.
