Popcorn Chicken 唐揚げポップコーン

Ingredients

• 250 g Chicken thigh
• 250 g Chicken breast
• 1/2 cup Katakuriko (potato starch (enough to cover all the chicken))
• Vegetable oil (amount depends on the size of your pan or fryer)
• 2 tbsp Sake
• 2 tbsp Soy sauce
• 1/2 tbsp Minced ginger
• 1/2 tbsp Minced garlic

Instructions

1. 1

   Cut the chicken meat into mini bite sized pieces.

2. 2

   Mix sake, soy sauce, ginger and garlic all together in a ziplock bag.

3. 3

   Add the chicken to the bag and massage the bag. Marinate the chicken in the bag and leave it aside for about 20 minutes.

4. 4

   Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.

5. 5

   Fill a deep saucepan with the cooking oil (or an electric deep fryer, which is what I used) about ⅔ full and heat to about 180 c degree. Dip a chopstick into the oil and if tiny bubbles form at the bottom of the pan, then it is ready to deep fry the meat.

6. 6

   Cook the chicken meat until the outside is golden brown and crispy.

7. 7

   Take the chicken out and leave it on a plate with a paper towels placed under it and over it to absorb the excess oil.

8. 8

   Serve with any condiments you like, such as lemon, mayo, or salt and pepper.