Ingredients (2 servings)
| Chicken (thighs or breasts) |
300 g |
|---|---|
| Soy sauce |
1 and 1/2 Tbsp |
| Sake |
2 tsp |
| Grated garlic |
1 tsp |
| Grated ginger |
1 tsp |
| Potato starch (katakuriko) |
3 tbsp |
| Deep frying oil |
As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil YUZU |
As needed |
做法
- Cut the chicken into 3 to 4 cm pieces, rub soy sauce, sake, garlic, and ginger onto the chicken, and let it sit for 10 minutes.
- Remove the chicken pieces from the marinade and lightly coat them with potato starch. Pat off any excess potato starch.
- Deep-fry the chicken in oil heated to 170 to 180ºC until cooked through.
- Place the cooked chicken on a plate and serve with S&B UMAMI TOPPING.
- Potato starch can be substituted with flour or cornstarch.
