Enjoy a delightful twist on the classic Japanese fried chicken with this easy-to-follow recipe.
Grate the fresh ginger into a mixing bowl and combine it with the soy sauce and sake.
Using fresh ginger gives a more vibrant flavor compared to pre-ground ginger.
Cut the chicken thighs into bite-sized pieces and mix them into the marinade. Let them sit for 30 minutes.
Marinating for at least 30 minutes allows the flavors to penetrate the chicken thoroughly.
Heat the vegetable oil in a frying pan to 170°C (340°F).
Use a thermometer to ensure the oil reaches the correct temperature for frying.
Pat the marinated chicken pieces dry with paper towels and coat them evenly in cornstarch.
Drying the chicken before coating helps the cornstarch adhere better and creates a crispier crust.
Fry the chicken pieces in batches for 4-5 minutes until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking.
Drain the fried chicken on paper towels and serve hot with your choice of garnish.
Serve immediately for the best texture and flavor.
