• Japanese Fried Chicken (Toriniku Tatsuta Age)

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    • 2 Tbsp. soy sauce
    • 2 Tbsp. sake
    • 1 Tbsp. grated ginger root
    • 1 tsp dark sesame oil
    • 1 lb boneless skinless chicken thighs cut bite-sized
    • 1 lrg garlic clove lightly crushed
    • 1/3 c. Japanese potato starch (katakuri-ko) Peanut or possibly vegetable oil for frying


    1. In large glass or possibly stainless steel bowl, stir together soy sauce, sake, ginger root and sesame oil. Add in chicken and garlic and toss till chicken is proportionately coated. Cover and chill at least 1 hour or possibly overnight.
    2. Sprinkle potato starch over chicken and toss till mix forms a smooth batter. Fill deep-fat fryer or possibly Dutch oven with sufficient oil to come halfway up sides or possibly at least 2 inches deep. Set wire rack over baking sheet.
    3. Over medium-high heat, bring oil to 375 degrees (warm but not smoking). Stir chicken again to coat it proportionately and, wearing heat-proof gloves, transfer it a few pcs at a time to warm oil. Fry till chicken is light gold, about 2 min, and transfer to wire rack. Drain well.
    4. Bring temperature of oil back to 375 degrees. Return all of chicken pcs to oil and fry till crisp and golden brown, about 1 minute. Remove from fat, allow any excess oil to drip off and transfer chicken to rack to drain thoroughly.
    5. Serve warm or possibly at room temperature.
    6. This recipe yields 4 servings.

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