Gastronomixs

Crispy chicken thighs

A simple but effective way of making a crispy chicken meat to incorporate into a salad or wrap.

Crispy chicken thighs

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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.

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