＜Ingredients＞:Serves 2-3 persons
⬥Ingredients
About 300g：Chicken thighs
1 tbsp:Soy sauce
1 tbsp:Sake
1 tbsp:Mirin
1/ 2 tbs:Shio -Koji：Fermented rice malt with salt 10g:Ginger
5g:Garlic
About 3 tbsp:Potato starch
Vegetable oil: As needed
New potatoes: As needed
Leafy greens: As needed
⬥How To Cook
① Grate the ginger and squeeze to make ginger juice. Grate the garlic using a fine grater.
② Place 1 tablespoon each of soy sauce, Sake, and Mirin, 1/2 tablespoon of Shio -Koji, the ginger juice, and the grated garlic into a plastic bag.
Cut the chicken thighs into about 8 pieces, place them in the marinade, rub gently, and let sit for about 20 minutes. (If marinating longer, refrigerate.)
③ Wash the new potatoes well, leaving the skins on. Cut them in half, soak in water, drain, and microwave on 600W for about 4 minutes.
④ Heat the frying oil to about 180°C and add the potatoes. After about 2 minutes, remove them, increase the oil temperature to about 200°C, and fry until lightly browned.
⑥ Place the marinated chicken on paper towels to drain excess moisture.
⑦ Coat generously with potato starch, then shake off any excess. ⑧ Fry in oil preheated to about 180°C for about 2 minutes, then remove to a wire rack. Let rest for 2 minutes, then fry in oil heated to about 200°C for just under 1 minute.
⑨ Serve garnished with lettuce or similar greens.