Totally tastes like what I've tried in restaurants (at least ones in the US), and in some cases better than what I've had.
Ingredients
- Chicken Legs - 4, deboned and cut into 2-inch pieces, about 2 pounds
- Garlic - 2 cloves, grated
- Salt - 1/2 teaspoon
- Ginger, grated - 4 teaspons
- Sake - 1/4 cup
- Soy sauce - 1/4 cup
- Mirin - 2 tablespoons
- Katakuriko (Potato Starch) - 1 cup
- Vegatable Oil, for frying
- Lemon - 1, cut into wedged (optional)
- White rice, to serve (optional)
Instructions
- Mix ingredients 1 through 7 in bowl. Leave to marinate for 15 mins.
- Put katakuriko in a separate bowl.
- When ready to cook, squeeze excess marinade from chicken and dredge in katakuriko. Shake off excess katakuriko and place chicken pieces on a plate.
- Deep fry chicken in oil (~340 F / 171 C).
- Place fried chicken on plate or tray lined with paper towels to absorb excess oil.
- Optionally, serve with rice and/or squeeze lemon juice on chicken if desired.
Source: Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond (Tadashi Ono and Harris Salat)