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Serves 6 | Start to finish: 20 minutes, plus overnight marinade
from Edible Seattle July/August 2009
4 lbs chicken thighs, boned and skinned
3 tablespoons sake
1/2 cup soy sauce
5-6 cloves grated garlic
3 inches of ginger, grated (about 4 tablespoons)
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sesame oil
2 eggs
2 cups potato starch or flour
Vegetable oil for frying
Cut chicken into 3-inch pieces.
Combine sake, soy sauce, garlic, ginger, salt, pepper and sesame oil. Add chicken and marinate overnight, refrigerated, or for at least 2 hours.
Remove chicken from fridge at least 30 minutes before you plan to fry, so the meat isn’t too cold when it hits the frying oil.
Fill a deep fat fryer or frying pan with enough oil so that chicken pieces can submerge completely. Heat over medium-high heat until oil sizzles instantly upon contact with a drop of water.
Once the oil is hot, break eggs into the marinating chicken and combine by hand, making sure the egg is evenly distributed. Dredge chicken pieces in potato starch.
Fry chicken in batches until cooked through and outer coating is crisp and gold in some areas, snowy-white and crisp in others, about 6-9 minutes, depending on the size of the pieces. Adjust heat and cooking time as necessary.
Drain chicken pieces upon paper towels and serve immediately.
Or serve chilled, at a picnic the following day.
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