Japanese · Lunch
Fried Chicken Bites
Bite-sized Japanese-style fried chicken thigh marinated in soy sauce, sake, ginger and garlic, coated in potato starch and double-fried for a shattering crust. Served with a lemon wedge and Kewpie-style mayonnaise for dipping alongside shredded cabbage.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
467Calories
37gProtein
28.5gFat
18.5gCarbs
1.8gSugar
1.1gFiber
710mgSodium
130mgChol
4.8gSat Fat
380mgPotassium
35mgCalcium
2mgIron
0.8mcgVitamin B12
4mgVitamin C
protein-rich
low-carb
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces and place in a bowl with soy sauce, sake, grated ginger, grated garlic, and sesame oil.
2
Marinate
Cover and refrigerate for 20 minutes.
3
Fry
Heat vegetable oil to 325°F (165°C) in a small saucepan over medium heat. Fry chicken in batches for 3 minutes until pale golden and cooked through.
4
Fry
Raise oil to 350°F (175°C) and fry pieces 1–2 minutes until deep golden brown and crackling. Drain on paper towels for 1 minute.
5
Plate
Arrange fried chicken bites on a plate with cabbage, lemon wedge, and mayonnaise for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp ginger-fresh, grated
- 2 clove2 clove garlic, grated
- 1 tsp1 tsp sesame oil
- 1/2 cup60g potato starch, for coating
- 1 cup240ml vegetable oil, for frying
- 22 lemon wedge
- 2 tbsp2 tbsp mayonnaise, for dipping
- a small handful cabbage, shredded
