Japanese Deep Fried Chicken (Tatsuta Age)

400 grams Chicken Thigh

2 tbsp Soy Sauce

1 tbsp Sake (Japanese Cooking Wine)

1 tbsp Mirin

As needed Potato Starch

As needed Lettuce

As needed Lemon

Remove a bit of the excess fat and born from Chicken. Poke holes on both sides with fork and cut into large bite size (20 - 30 grams/ piece).

Mix the Soy sauce, Sake & Mirin in a bowl. Pour it on the Chicken, rub it in to marinate. Leave for 15 to 30 minutes and occasionally turn over. (If you want to freeze the chicken, you can do it then.)

Wrap the chicken with paper towels and damp dry.

Just before frying, coat the chicken with potato starch and dust off the excess powder. (Put the chicken & potato starch into a plastic bag. And shake it. You can make coat the chicken with potato starch easily.)

Heat the frying oil 180 degrees, then put the chicken pieces in. Turn them over and fry till golden brown.

Place the fried chicken on paper towels to soak the excess oil. Serve it with the lettuce on a dish. Squeeza the Lemon on the fried chicken and eat it.