-
1
Remove the sinew from the the chicken so it's easy to chew and more delicious.
-
2
If you look at the edges of the meat you'll see some white stringy sinews so grab ahold of one and tug with a knife.
-
3
It goes easier if you put the meat skin side up and move the knife.
-
4
The meat will shrink a bit when you fry it, so cut into generous pieces.
-
5
I cut one piece into 6 pieces.
-
6
Season lightly with salt and pepper and put into a large bowl.
-
7
Add all the ingredients marked and rub into the meat with your hands.
-
8
Marinate for at least 30 minutes.
-
9
Add the egg and mix well, then add katakuriko and flour and mix some more.
-
10
When it's no longer floury, it's good.
-
11
Marinate in the refrigerator for another 20 minutes.
-
12
Deep fry the meat.
-
13
Set the oil temperature to about 180C.
-
14
If you don't have a thermometer measure the temperature with cooking chopsticks.
-
15
If small bubbles are coming fast out of the chopsticks the temperature is right.
-
16
I use enough oil to come up to about 1/3 of the height of the chicken pieces.
-
17
Scoop up the meat and batter with a large spoon and put into the hot oil.
-
18
When you put the chicken in the oil temperature will go down fast, but don't panic, just watch the oil.
-
19
I don't turn up the heat.
-
20
The reason for this is that the meat pieces are large, so they cook slowly.
-
21
This is after the chicken is flipped over.
-
22
The oil might spit a bit so be careful.
-
23
As time passes the temperature of the oil will rise again, and the meat will become nice and golden brown.
-
24
When the pieces are fried, take them out and drain the oil away.
-
25
If you're not sure, cut a piece in half to see if it's cooked through.
-
26
Finished!
-
27
Serve with your favorite salad.
-
28
The next day I served the chicken cut up into 1 cm pieces mixed with the shredded cabbage from the salad the day before.
-
29
Serve with mayonnaise or your favorite dressing.
