June 22, 2018


Chicken fillets - 4
Light soy sauce - 1 tbsp
Sugar - 1 tsp
Sake - 2 tsp
Egg - 1
Dark soy sauce - 1 tbsp
Sake - 1 tbsp (extra)
Iced water - 1 cup
Wheat flour - 1 cup (sifted)


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Place in a bowl and sprinkle on light soy sauce, sugar and 2 tsp sake.
  • Mix well and marinate for 10-20 minutes.
  • Mix egg in a bowl with the dark soy sauce, one tbsp sake and water. Mix lightly.
  • Drain the chicken and pat dry. Dust with flour.
  • Heat the oil in a heavy based deep fryer. Add sifted flour to egg mixture all at once.
  • Mix lightly until barely combined. Dip the chicken in the batter and fry a few pieces at a time.
  • Drain on absorbent paper and serve immediately.

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