Quick and easy Recipe

Suitable to for all seasons and goes perfectly well with a glass of Asahi beer!

Ingredients:

• 1 tablespoon of sesame oil
• 1 tablespoon of Mirin
• 1 tablespoon of Cooking Sake
• 1 tablespoon of Shoyu
• 1 teaspoon of sugar
• 2 slices of Ginger (grated)
• 2 cloves of Garlic (minced)
• Some Onion (minced)
• Potato starch
• 2 Chicken Thighs (boneless)

How to cook it:

• Cut the chicken thigh into 2-inch (5-cm) pieces. Season with some salt and freshly ground black pepper.
• Add garlic, ginger, onion, shoyu, mirin, sesame oil, cooking sake, and sugar to a bowl and marinate the chicken in it. Marinate the chicken for at least 1 hour.

• Lightly dredge the marinated chicken piece in the potato starch and dust off the excess starch.
• When the cooking oil is hot enough, gently submerge 3 to 5 chicken pieces in the oil at a time; do not overcrowd the pot (FYI – If you put too many pieces in at once, the oil temperature will drop quickly, and the chicken will end up absorbing too much oil.)
• Deep-fry for 90 seconds, or until the outside of the chicken is a light golden color. Transfer them to a wire rack to drain the excess oil.
• Once the chicken cool off after the first deep dry (wait for 5 minutes for the chicken to cool off), deep-fry the chicken for the 2nd time for at least 2 minutes.

Serve your chicken hot with a glass of beer and enjoy the rest of your day!