Ingredients
2 lb chicken thighs, deboned, cut into 2-inch chunks
3 cloves garlic, grated
1 cup potato starch
3 tbsp soy sauce
2 tsp rice wine, or sake
2 tsp ginger, grated, with its juice
2 tsp brown sugar
½ tsp ground black pepper
¼ tsp salt
5 cups vegetable oil, (up to 8 cups), for frying
1 lemon wedge, per serving
1 oz cucumber slices, per serving
Preparation
Combine garlic, rice wine, soy sauce, ginger, and sugar. Toss chicken pieces in the marinade to coat.
Cover and set aside in a chilled area. Allow the chicken to marinate for at least 24 hours, best if 48 hours.
The next day, preheat your oil to 375 degrees F and prepare a plate lined with paper towels.
Prepare your coating. Combine potato starch, salt, and pepper in a bowl.
Drain the chicken from the marinade and coat these with your seasoned potato starch.
Once done, deep fry chicken pieces for roughly 3 minutes, until the crust is deep golden brown. Drain into your prepared basket.
Serve hot or at room temperature with a lemon wedge and cucumber slices.
