Japanese Fried Chicken
- 1 kg (2.2lbs) chicken thigh fillets, skin on
- 2 tbsp shoyu
- 2 tbsp mirin
- 1 tbsp sake
- 2 garlic cloves, crushed
- 1 tsp finely grated fresh ginger
- 1 cup vegetable oil, for deep-frying
- 120 g (4.2oz) katakuriko or potato starch, plus extra if needed
- 50 g (1.8oz) coarsely grated burdock root
- 80 ml (2.8fl oz) rice vinegar
- 80 ml (2.8fl oz) niban dashi
- 2 tsp usukuchi shoyu (light Japanese soy)
- 2 tbsp caster (superfine) sugar
- 2 tsp fresh or bottled yuzu juice or lemon juice
- 3 drops of sesame chilli oil or sesame oil
- 1 slice of fresh ginger
- 1.5 tsp honey
- 1 cup black or toasted sesame seeds (optional)
- Produce
- Ginger, fresh (1 tsp)
- Ginger, fresh (1 slice)
- Meat
- Chicken thigh, skin on fillets (1 kg)
- Canned Goods
- Niban dashi (80 ml)
- Condiments
- Mirin (2 tbsp)
- Rice vinegar (80 ml)
- Shoyu (2 tbsp)
- Usukuchi shoyu (2 tsp)
- Cooking & Baking
- Caster (superfine) sugar (2 tbsp)
- Garlic cloves (2)
- Honey (1 1/2 tsp)
- Katakuriko or potato starch (120 g)
- Sesame chilli oil or sesame oil (3 drops)
- Sesame seeds, black or toasted (1 cup)
- Vegetable oil (1 cup)
- Drinks
- Yuzu juice or lemon juice, fresh or bottled (2 tsp)
- Beer, Wine & Liquor
- Sake (1 tbsp)
- Other
- 50 g (1.8oz) coarsely grated burdock root
Preparation
Read recipe preparation on lovefood.com
Social Stats
24.3Rating
1-100
1-100
0Tweets
4Facebook
Shares
Shares
74StumbleUpon
Views
Views
4PinterestPins
Recipe Stats
Published October 12, 2012 (4 months ago).
51 people saved this recipe.
