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!

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