serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 400 g chicken thigh fillets, skin on
- 60 ml (¼ cup) light soy sauce
- 2 tbsp sake
- 1 tbsp grated ginger, juice only
- pinch of sugar
- 75 g (½ cup) potato flour (or substitute cornflour)
- pinch of salt
- oil, for deep-frying
- shishito pepper
- lemon slices, Japanese mayonnaise and shichimi tougarashi (Japanese seven-spice), to serve
Marinating time 15 minutes
Instructions
Slice the chicken into large pieces, about 5 cm across. Transfer to a non-reactive (glass or ceramic) bowl. Combine the soy sauce, sake, ginger juice and sugar and pour over chicken, turning to coat. Marinate for about 15 minutes.
Place the flour in a large bowl and stir through the salt. Use chopsticks to pull the chicken out of the marinade and drop it into the flour, one piece at a time. (Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together.)
Heat the oil in a large saucepan or wok to 190°C [visual indicator]. Dust off excess flour from the chicken, and add the chicken to the oil. Deep-fry for 1 minute. Transfer the chicken to a rack and rest for 30 seconds. Return the chicken to the oil and fry for 30 seconds, and then rest on a rack for another 30 seconds. Return the chicken to the oil and fry for 30 seconds, and then rest for 1-2 minutes in a warm place.
Fry the shishito pepper in the oil for 1 minute, then drain.
Serve the chicken with lemon and a little Japanese mayonnaise dusted with shichimi tougarashi and a single shishito pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
