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Ingredients
- 4 boneless, skinless chicken breats, cut into bite-sized pieces
- On 2-inch long chunk ginger
- 1 tbsp soly
- 2 tsp sake
- 1 tsp mirin
- 1/2 c potato or corntarch
- 2 cups canola oil for deep-frying
- shiso leaved for garnish
Details
Servings 4
Preparation
Step 1
1. Place chicken in medium bowl
2. Line a small bowl with cheesecloth. Grate giver over the bowl, gather the cheesecloth around ginger, and squeeze. Pour the giner juice over the chicken along with soy, sake, and mirin. Toss to coat and marinate 10 mintues.
3. Place the katakuriko in a small bow. Remove the chicken from the marinade and blot dry. Drop a few pieces of chicken at a time into the corn starch and coat. Tranfer the pieces to a palatter.
4. Heat oil to 350 degrees. Fry chicken pieces 1 minute on each side..
5. Serve sprinkled with shredded shiso leaves.
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