Trust me guys, I don’t say ‘irresistible’ for nothing.

This recipe is so simple and mouthwatering. One of my favorite Japanese food authors, Masaki Ko’s simplicity in home food cooking and yet delectably presented. My family says ‘YUMMY’ so I must quickly post it and invite you to try this recipe. Enjoy la!

Serves 4

Ingredients

• 8 boneless chicken thighs ( I use chicken breast just as good )
• oil for frying ( deep enough for frying )
• 90g corn flour, for coating ( be generous on coating )

Salad leaves, to garnish

Marinate

• 50g root ginger
• 60ml sake or dry white wine
• 60ml soy sauce(Kikoman brand preferably)

Method

1. Grate the ginger and squeeze it over a bowl to extract its juice. Add the sake or wine and soy sauce. Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes.
2. Heat the oil slowly to 165-170’C. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once.
3. Deep fry the chicken pieces for 4-5 minutes, until crisp, golden and cooked through.
4. Halve one chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold, garnish with salad. Voila!