Tatsuta-Age (Japanese Fried Chicken)

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

  1. Chicken Legs - 4, deboned and cut into 2-inch pieces, about 2 pounds
  2. Garlic - 2 cloves, grated
  3. Salt - 1/2 teaspoon
  4. Ginger, grated - 4 teaspons
  5. Sake - 1/4 cup
  6. Soy sauce - 1/4 cup
  7. Mirin - 2 tablespoons
  8. Katakuriko (Potato Starch) - 1 cup
  9. Vegatable Oil, for frying
  10. Lemon - 1, cut into wedged (optional)
  11. White rice, to serve (optional)

Instructions

  1. Mix ingredients 1 through 7 in bowl. Leave to marinate for 15 mins.
  2. Put katakuriko in a separate bowl.
  3. When ready to cook, squeeze excess marinade from chicken and dredge in katakuriko. Shake off excess katakuriko and place chicken pieces on a plate.
  4. Deep fry chicken in oil (~340 F / 171 C).
  5. Place fried chicken on plate or tray lined with paper towels to absorb excess oil.
  6. 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)