This is a recipe passed down from my mother. It’s actually the perfect Japanese “bar food,” especially served with a cold glass of beer and a side of edamame.

1 lb chicken thighs
3 tbsp soysauce
3 tbsp sake
thumb sized piece of ginger, sliced
chopped scallions (1-2 shoots)
potato starch

1. Cut chicken thighs in bite size pieces.
2. Marinate chicken in soy sauce, sake, sliced ginger, scallions and a sprinkle of pepper. Let it marinate for 15-20 minutes.

(Marinating the chicken anymore than 20 minutes will cause it to become too salty)

3. Coat the marinated chicken with potato starch

The marinade will turn the potato starch brown, which is perfectly normal

4. Deep fry the chicken until golden brown.

Serve while it’s still hot!

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