Yield: 2 servings


  • 1 boneless, skinless chicken thigh
  • Salad oil, as needed
  • Potato starch, as needed
  • [A] 1 clove of garlic, grated
  • [A] ½-inch piece of ginger, grated
  • [A] 2 tablespoons Yamaki Kappo


  1. Cut chicken into bite-sized pieces.
  2. In a large bowl, combine the [A] ingredients and whisk all together.
  3. Add chicken thigh pieces to the mixture. Toss to coat, and let it soak for 30 minutes.
  4. Pour the oil into a heavy-bottomed pot and heat the oil to 325ºF (163ºC) on medium heat.
  5. Lightly dredge each chicken piece in potato starch and dust off excess starch.
  6. When the oil temperature has reached 325ºF (163ºC), gently submerge each chicken piece into the oil.
Deep fry for 90 seconds, or until the outside of the chicken is a light golden color.

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