Fried Chicken Coated with Shredded Potato

1. 1

   Cut the chicken into bite-sized pieces and season with the garlic, salt and pepper.

2. 2

   Peel the potato and finely shred with a knife or a slicer.

3. 3

   Add the cake flour, katakuriko and 1 tablespoon of water (not listed) and mix quickly.

4. 4

   Coat the chicken with the potato mixture from Step 2.

5. 5

   Heat oil in a pan and deep fry the chicken from Step 3 over medium heat.

6. 6

   Turn the pieces over occasionally and fry until it's a nice even golden brown all over.

7. 7

   Drain the oil.

8. 8

   Transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.