• Chicken thighs600g (about 2 pieces)
• Potato starch (katakuriko)6 tbsp
• Vegetable oil (for frying)to taste
• ★Sake1 tbsp
• ★Salt1 tsp
• ★Sugar1 tsp
• ★Black peppera pinch
• ★Minced garlic (tube)about 1 cm
• ★Grated ginger1/2 tsp

1. 1

   Cut 600g of chicken thighs into bite-sized pieces and place them in a bowl.

2. 2

   Add all the ★ seasonings and massage well by hand. Let rest for about 10 minutes.

3. 3

   For even better flavor, leave the chicken in the refrigerator for half a day to allow the seasoning to fully absorb.

4. 4

   Add 6 tbsp of potato starch and mix thoroughly until well combined. Let rest for about 1 minute.

5. 5

   Deep-fry the chicken thighs in heated oil until the surface turns golden brown, then drain the oil.

6. 6

   Serve on a plate alongside shredded cabbage or other vegetables, and sprinkle with coarsely ground black pepper if desired.

7. 7

   You can also shallow-fry the chicken in a frying pan with about 5mm of oil.

8. 8

   Oil splatter may occur while frying, so use long chopsticks or tongs and carefully turn the pieces.

The taste can vary depending on the type of salt you use, so feel free to choose your favorite.

• Calories460 kcal
• Protein26 g
• Fat30 g
• Carbs14 g
• Sodium1.4 g