Japanese Fried Chicken

 Total Time

Prep: 10 min. + refrigerating Cook: 15 min.

Makes

4 servings

Ingredients

• 1-1/2 pounds bone-in chicken thighs
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 2 teaspoons mirin (sweet rice wine)
• 1 teaspoon grated fresh ginger root
• 1/3 cup cornstarch
• Oil for deep-fat frying
• Kewpie mayonnaise, optional

Directions

1. Remove bones from the chicken, leaving the skin on. Cut chicken into 1-1/2-inch pieces. Combine sake, soy sauce, mirin, and ginger in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain chicken, discarding marinade.
2. In a deep fryer or electric skillet, heat 2 in. oil to 325°. Place cornstarch in a shallow dish. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken, a few pieces at a time, just until golden brown, about 1-1/2 minutes. Drain on paper towels.
3. Increase the heat of the oil to 350°. Use a metal fine mesh strainer to remove fried bits from the oil. Fry chicken again, a few pieces at a time, until dark golden brown, about 1 minute. Drain on paper towels. If desired, serve with mayonnaise.

Nutrition Facts

3 ounces cooked chicken: 376 calories, 25g fat (5g saturated fat), 80mg cholesterol, 299mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 23g protein.