This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
- 1/4 cup sake
- 2 tablespoons grated gingerroot
- 1 teaspoon salt
- 1/4 teaspoon minced garlic
- 1 lb boneless skinless chicken thigh
- 2/3 cups cornstarch
- 4 cups vegetable oil for deep frying enough to submerge the food
- 1/2 lemon sliced
MethodIn bowl, whisk together sake, ginger, salt and garlic; set aside.
Cut chicken into 1-inch (2.5 cm) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time, in cornstarch.
In large saucepan or wok, heat oil to 350°F (180°C) and 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Serve with lemon slices.
Nutritional facts Per serving: about
- Sodium 458 mg
- Protein 22 g
- Calories 347.0
- Total fat 19 g
- Potassium 294 mg
- Cholesterol 94 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 9.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 10.0