adapted from https://japan.recipetineats.com/japanese-fried-chicken-karaage-chicken/
- 12 oz chicken thigh, cut into large bite size pieces
- 1 oz corn flour / cornstarch
- Vegetable oil for deep frying
- Marinade
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1/2 tsp mirin
- 2 tsp freshly grated ginger including juice
- Cut the fillets into large bite size pieces.
- Put the chicken pieces and the Marinade ingredients in a bowl, and massage well to coat every piece of meat with the marinade.
- Marinate for 30 minutes to 1 hour.
- Coat the chicken pieces with corn flour/cornstarch.
- Deep-fry the chicken pieces at 160°C/320°F.
- Rest the fried chicken for 3-4 minutes, then deep-fry at 190-200°C/374-392°F.