ingredients:
- 200 g chicken
- 1 tablespoon soy sauce
- a little salt
- 2 1/2 tablespoons potato starch (katakuriko)
- salad oil for deep frying
step 1:
Cut the chicken into bite-size pieces. Sprinkle with the salt and add the soy sauce. Let stand for 30 minutes.
step 2:
Dust them in the potato starch (katakuriko).
step 3:
Heat the oil to 170 °C and deep-fry the chicken pieces about 5 or 6 minutes until golden brown.
comment:
This chicken dish is similar to deep–fried chicken nuggets (tori-niku no kara-age) but the coating with katakuriko for this dish is crispier than coating with flour for the chicken nuggets. Also, there is a deep–fried marinated dish using fish.
