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Japanese Style Summer Picnic with Japanese Fried Chicken

Sun, 30 June 2019

Japanese Style Summer Picnic with Japanese Fried Chicken

Japanese Style Summer Picnic with Japanese Fried Chicken

(serves 2)

 

Ingredients:

4 chicken legs/thighs (skin and bone removed), cut into bitesize pieces

Cornflour, to coat

Vegetable oil, for deep-frying

Lemon wedges, to serve

 

For the marinade:

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon grated ginger

 

Method:

  1. Mix the sake, soy sauce and grated ginger in a medium-sized bowl.
  2. Put the chicken pieces in the marinade and stir to make sure they are evenly covered. Set aside for about 10 minutes.
  3. Drain the marinade from the chicken pieces and pat with kitchen paper to remove the excess marinade.
  4. Generously coat the chicken pieces in cornflour, shaking off any excess.
  5. Heat the oil to 170ºC. To check the oil temperature drop a bit of cornflour into the saucepan. If it rises to the top of the oil and sizzles, then the oil is hot enough.
  6. Carefully place the chicken pieces in the oil and fry for about 5 minutes until the chicken is a golden brown colour and cooked through. Be careful not to overcrowd the pan. If you notice that the chicken pieces are starting to brown too quickly, then the oil is too hot.
  7. Arrange the chicken pieces on kitchen paper to absorb any excess oil.
  8. Serve in a lunchbox with steamed rice, vegetables sticks and fresh fruit.

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