Anonymous
Posted on 2019-12-15 22:56:40 Score: 0 (vote Up/Down)    (Report as spam)


Ingredients (Fair warning: I made most of the measurements by eye so these are estimates. Also, this is supposedly meant to be for 12 servings, but I ended up with less since they were bigger):

>2/3 of a cup of soy sauce
>4 tablespoons of sake
>2 kilos of skin-on boneless* chicken thighs
>50 grams of grated ginger
>a bag of potato starch (I used about a third the bag, which weights a kilo, so I'd say a little more than 300 grams)
>vegetable oil (a liter bottle should more than suffice)

*I couldn't find any boneless chicken thighs so I had to debone them myself, which is the main reason why it (looks like shit) the pieces are irregular in shape and larger than what you'd find in a bento.

Anonymous
Posted on 2019-12-15 22:57:34 Score: 0 (vote Up/Down)    (Report as spam)


Instructions:

>Cut the chicken into bite-size pieces while keeping the skin on (debone if necessary)
>Get a large bowl and mix the soy sauce, sake and ginger (obviously grate the ginger first) together
>Add the chicken to the bowl and mix it so that every piece is coated with the marinade
>Put it in the fridge and let it marinate for at least 1 or up to 4 hours (I left it for three hours for good measure)
>When it's ready, add about an inch of vegetable oil to the frying pan and let it heat with a low flame until it reaches 170°C (my way of measuring this was putting a small leftover piece of chicken and seeing if it boiled)
>While it heats up, grab a tray and fill it with the potato starch, then start grabbing each piece of chicken and try to cover it with starch as evenly as possible (unlike me). Another thing I did was to tenderize it with a tenderizer, but this is optional. After that's done set the finished pieces on a separate tray/plate/whatever
>When the oil's ready, start adding piece by piece slowly and be sure to constantly flip them so that they don't burn up
>When they look crispy enough remove one piece, cut it up and check/taste it for yourself to verify that the chicken is indeed cooked on the inside
>If everything's alright, remove the rest of the pieces and put them on a tray/plate/whatever
>Congratulations! You probably did a better job than me

As I didn't plan this out thoroughly, I realized all too late that I forgot to make a side course/dessert, so the best I can do is offer two drinks instead, one being the leftover from the dish itself.
My sincerest apologies, hope you like it anyway.

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