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(Photo: Erik Putz)
These bite-sized snacks are perfect for New Year's entertaining or a post-holiday recess.
500 g skinless, boneless chicken thighs, cut into 2-in. pieces
2 garlic cloves, minced
1 tbsp minced ginger
1 tbsp sake, or dry sherry
2 1/2 tsp soy sauce
1 tsp sesame oil
1 tsp granulated sugar
1/2 tsp salt
1/2 tsp pepper
oil, for deep frying
1/4 cup potato starch, (or cornstarch)
1/4 cup rice flour
flaked sea salt, (optional)
1/3 cup Kewpie or plain or miso mayonnaise, (optional; miso mayo recipe below)
1 lemon, cut into wedges
STIR chicken, garlic, ginger, sake, soy, sesame oil, sugar, salt and pepper in a medium bowl. Cover, then refrigerate at least 1 hour or overnight.
POUR enough oil into a large heavy-bottomed pot to reach 2-in up the side. Heat over medium-high until deep-fry thermometer reaches 350F, then adjust heat to maintain temperature. Place a wire rack over a baking sheet and set aside.
WHISK potato starch and flour in a bowl. Add chicken mixture and toss until coated. Fry in batches, 5 to 6 pieces at a time, and cook until chicken is dark golden, about 4 min. Drain on rack and sprinkle with sea salt. Repeat with remaining chicken. Serve with Kewpie mayo and lemon wedges.
Calories 283, Protein 17g, Carbohydrates 13g, Fat 17g, Sodium 459mg.
Whisk 1/3 cup mayo and 1/3 tsp each miso paste and sesame oil in a bowl. Sprinkle with finely chopped green onion and black sesame seeds.