Ingredients
- 2 Chicken breasts
- 1 enough water to cover the chicken Water
- 2 1/2-3 tablespoons *Soy sauce
- 1 tbsp *Sake
- 1 clove *Garlic (grated)
- 1 thumb *Ginger (grated)
- 1 tbsp *Sesame oil
- 1 Katakuriko
- 1 Frying oil
Instructions
- Slice the chicken breasts diagonally into bite-sized pieces.
- Transfer to a bowl, and pour enough water to cover the chicken.
- Leave it for about 10 minutes.
- Place the chicken from the step 2 in a colander to drain the excess water.
- Marinate in the * sauce for about 15 minutes.
- Place the chicken from Step 3 in a colander to remove the excess sauce.
- Coat with the katakuriko and tap off the excess.
- Deep-fry in oil at 180C for about 1 minute, and remove from the oil.
- Let it rest for about 5 minutes.
- This is how it looks after 1 minute of deep-frying from Step 5.
- The outside is white, but the inside is still uncooked.
- Leaving it for 5 minutes with the residual heat cooks the inside.
- After 5 minutes, deep-fry again at 180C for about 1.5 minutes.
- The chicken won't get hard even after deep-frying for the second time.
- I added sesame oil and it made the dish more delicious.
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