- 500g chicken thigh fillets, cut into 1 1/2 inch cubes
- 1 cup Sunlight brand tapioca starch (or substitute with potato/cornstarch)*
- Oil for frying
- 2 cloves garlic, minced
- 1 1/2 tsp grated ginger
- 2 tbsp minced onion
- 2 tbsp soy sauce (I used Kikkoman)
- 2 tsp sugar
- 1 tbsp sake
- 1 tsp sesame oil
- 1 egg yolk
- Combine chicken with the marinade ingredients and mix well. Refrigerate for 1-2 hours.
- Heat up 3-4 cups of oil in a wok/pan to 180C. Shake off excess marinade from the chicken and dredge it in the tapioca starch until evenly coated (including the nooks and crannies).
- Shake off excess flour. Slowly lower a piece of chicken into the hot oil, and if it sizzles, the oil should be sufficiently hot.
- Repeat with the rest of the chicken and fry in two batches to avoid overcrowding in the pan.
- Fry for 5-8 minutes or until chicken is golden brown and cooked. Drain well on absorbent kitchen paper or a rack.
- Serve hot or at room temperature.
1. If you are using tapioca starch, the coating on the chicken will maintain its crunchiness quite well. You will need to use Sunlight brand tapioca starch, which feels slightly coarse and flaky. It gives the fried chicken a layer of crunchy coating with a crumb-like texture.
2. If using potato starch, you will need to double-fry the chicken (ie. after the chicken has cooled down for 5 minutes or so, fry them again in hot oil for 2 minutes) and this will enhance the crispiness.
Source: To Food With Love
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