Ingredients :
- 1-1/2 pounds bone-in chicken thighs
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 1 teaspoon grated fresh gingerroot
- 1/3 cup cornstarch
- Oil for deep-fat frying
- Kewpie mayonnaise, optional
Directions :
- Remove bones from chicken, leaving skin on. Cut chicken into 1-1/2-in.-pieces. In a shallow dish, combine sake, soy sauce, mirin and ginger. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain chicken, discarding marinade.
- In a deep fryer or electric skillet, heat 2 in. oil to 325°. Place cornstarch in a shallow dish. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken, a few pieces at a time, just until golden brown, about 1-1/2 minutes. Drain on paper towels.
- Increase heat of oil to 350°. Use a metal fine mesh strainer to remove any fried bits from oil. Fry chicken again, a few pieces at a time, until dark golden brown, about 1 minute. Drain on paper towels. If desired, serve with mayonnaise.
