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- Fried chicken seasoned with soy sauce and sake
Fried chicken seasoned with soy sauce and sake
This juicy dish goes perfectly with beer.
| Category | Japanese food |
|---|---|
| Difficulty | Medium |
| Required time | 45minutes |
| Calories | 459kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- 1 chicken thigh
- Tsukeji (1 tablespoon sake, 1 tablespoon mirin sweet cooking sake, 2 tablespoons soy sauce)
- Potato starch and oil for frying
- Citrus such as kabosu and lime
- Make insicions in the meat by using the blade of the knife with a striking motion at the side of the main chicken meat. Cut into bite-sized pieces and let soak in the tsukeji broth for about 30 minutes.
- Wipe away the juice well from the chicken with paper towels, dust with the potato starch, and then slowly and carefully fry in oil heated to a moderate temperature.
- Strain away the oil and, when available, place on the serving dish along with citrus.
Point & Advice
Since it is hard to cook the chicken through to the inside if the pieces are cut too large, pay attention to the size as you are cutting the chicken into bite-size pieces. Since Tsukeji broth containing soy sauce burns easily, be careful during frying. Squeezed ginger juice or grated ginger may also be added according to taste. It is important to manage the temperature for frying. The ideal amount to put in for one batch when frying chicken is about 1/3 of the surface area of the oil. If you add the potato starch just before frying, you can get a light coating. In order to even cooking while frying, let the food cook thoroughly, without moving it around too much.