| Yield: | 2 servings |
| Ready In: | 45 minutes |
| Ingredients: |
| 1 Boneless, skinless chicken thigh Salad oil, as needed Potato starch, as needed [A] 1 clove Garlic, grated [A] ½-inch piece Ginger, grated [A] 2 tbsp Yamaki Kappo Shirodashi |
| Directions: |
|
1. Cut chicken into bite-sized pieces. 2. In a large bowl, combine the [A] ingredients and whisk all together. Add chicken thigh pieces to the mixture. Toss to coat, and let it soak for 30 minutes. 3. Pour the oil into a heavy-bottomed pot and heat the oil to 325ºF on medium heat. 4. When the oil temperature has reached 325ºF, gently submerge each chicken piece into the oil. 5. Deep fry until the outside of the chicken is a light golden color. |
