¼ cup soy sauce
2 tablespoons sake
1 teaspoon sesame oil
1 thumb fresh ginger, grated
3 cloves garlic, crushed
2 teaspoons caster sugar
700 grams boneless chicken thighs
3 cups vegetable oil
2 cups potato starch (I bought mine at an Asian market)
½ cup Japanese mayo
togarashi seasoning or sea sal
EQUIPMENT: Line an oven tray with baking paper and a cooling rack with scrunched-up kitchen towels.
Marinade: Put the soy sauce, sake, sesame oil, ginger, garlic and sugar in a bowl and whisk to combine.
Remove the skin from the chicken or leave it on – traditionally it is left on, but I prefer it removed. Cut the thighs into 2-3 pieces. Add the chicken to the marinade and mix well to ensure each piece is well coated. Cover and refrigerate for up to 4 hours.
Use tongs or chopsticks to drop the chicken into the potato starch and coat well, then put on the lined tray until needed. Heat the oil in a large pot until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds.
Fry the coated chicken in batches for 2-3 minutes until cooked through. Drain on the prepared kitchen towels, then use a sieve or slotted spoon to scoop out any batter that has dropped off into the oil. Fry the chicken a second time (just for a minute) until it is golden and super-crunchy.
Serve immediately with Japanese mayo and a sprinkling of sea salt and/or togarashi seasoning.
Drink match: Almighty’s Sparkling Lemon Water