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  • 2-4人份
评分: by 46 人


250g de-boned chicken thighs
2 tbsp shio koji
1/2 clove grated garlic
1/2 tsp grated ginger
1/2 tsp soy sauce
pinch of black pepper
1 beaten egg
2 tbsp flour
1 tbsp katakuriko potato starch


  1. Chop your chicken into bite-sized pieces, add the shio koji, garlic, ginger, soy sauce and black pepper. Leave to marinate for 10 minutes.

  2. Add the egg and stir into the chicken. Then mix the flour and katakuriko starch together in a separate bowl. Take a piece of the chicken and dip and coat in the flour mixture. Make sure each piece of chicken is evenly coated with no bare spots.

  3. Heat your oil to 170°C in a heavy bottomed pan. Add the chicken and cook for 4-5 minutes. Remove the chicken from the oil and increase the heat to 180-190°C. Put the chicken back and fry until the outside is nice and crispy. Serve with some Japanese mayonnaise for dipping.