Haven't make this dish for a while because I don't buy chicken thigh so often. Mostly, I like to buy chicken breast because it doesn't take much time to clean and take off the excess fat. As far as I know, usually in Japanese restaurants, they use chicken thigh to create this dish, so I want to follow them to create something close to authentic one:)
Ingredients:
200 gr chicken thigh, cut into strip
1 egg white, lightly beaten
some corn flour for coating
some oil for frying
Marinating sauce:
1 tbs tamari
1 tsp rice wine
1 tsp sake
1 tsp mirin
1 tsp grated ginger
1 tsp sugar
a pinch of ground white pepper
Salad:
1/2 carrot, julienned
1 cup shredded cabbage
Dressing:
1/4 cup ponsu sauce
1 tsp sesame oil
Direction:
Mix all the marinating sauce together and marinated chicken thigh for at least 1 hour. Dipped chicken pieces into lightly beaten egg white and coated with corn flour. Deep fry in hot oil until golden brown. Usually it takes about 2 minutes for both sides. Serve with mayonnaise and salad side dishes.
