Crispy chicken thighs
A simple but effective way of making a crispy chicken meat to incorporate into a salad or wrap.
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Ingredients
|
1 |
kg |
chicken thigh meat |
|
1 |
dl |
Japanese soy sauce |
|
50 |
ml |
sake |
|
2 |
cloves |
garlic, chopped |
|
100 |
g |
corn starch |
|
100 |
g |
flour |
Preparation method
- Cut the chicken thigh meat into narrow strips and marinate in the soy sauce, sake and garlic for approximately one hour.
- Pat the meat dry and dab in a mixture of the corn starch and flour to coat.
- Shake off the excess flour-corn starch mixture.
- Deep-fry for 4-5 minutes at 170°C and drain on paper towels.
Serving suggestions
- As a warm component in a dinner salad.
- As an element of a wrap of lettuce leaves and fresh herbs like coriander and Thai basil.