Ingredients
- 500g chicken thigh - skin on
- 1.5 tbs light Soy Sauce
- 1.5 tbs Obento Cooking Sake
- . 5 tbs Ginger Juice
- . 5 tbs Minced garlic
- 5 tbs Potato starch
- 500ml Cooking oil
- Tonkatsu sauce
- Kewpie Mayonnaise
- White rice
- Green/spring onion
- Japanese Golden curry
Method
- Cut chicken thigh into bite size pieces
- Put chicken, soy, garlic, ginger, sake in a bowl marinate for 30 minutes. Overnight if you like.
- Cook rice
- Drain marinade and dust chicken pieces in potato starch
- Heat oil in wok to 180c (357f) and cook the chicken pieces in batches until golden brown.
- Increase oil temperature to high and refry the chicken pieces for about 1 minute to make extra crunchy.
- Serve on rice with golden curry, top with tonkatsu sauce, kewpie and green onion.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
