Portly Cooks | Fried Chicken 唐揚げ … again

Who doesn’t love fried chicken? This is my go at Japanese fried chicken 唐揚げ


• 2 Boneless Skin on Chicken Thighs
• 50ml Light Soy Sauce
• 20ml Sake
• 1/2 tsp Garlic Powder
• 1/2 Ginger Powder
• 150g Potato Starch or Plain Flour for dusting
• Oil for deep frying
Mix together soy, garlic, sake and ginger then slice chicken into strips. Marinade the chicken in the soy mixture for 20 mins. Dust in the Starch/Flour. Deep fry chicken in batches until golden and crispy!
PG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s