Ingredients:
600 g boneless skinless chicken thighs
2 tablespoons soy sauce
2 tablespoons sake
2 teaspoons fresh ginger juice ( I grate fresh ginger root, then squeeze between my finger tips to extract the juice)
5 tablespoons cornstarch
vegetable oil ( for deep frying)
Directions:
Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
Pat the chicken dry with paper towel and then toss in the corn starch.
Heat the oil to 165-170C degrees and fry slowly and well.
Servings: 4
Time preparation: 30 min.
Time total: 35 min.