For supreme-flavoured bites, you can’t beat crispy fried chicken marinated in soy and ginger.
15m prep
15m cook
6 servings
7 Ingredients
* 1 tbsp soy sauce
* 1 tbsp sushi seasoning
* 1 tbsp finely grated fresh ginger
* 500g Lilydale Free Range Chicken Thigh, cut into 3cm pieces
* Vegetable oil, to deep-fry
* 130g (1 cup) cornflour
* 2 tbsp plain flour
2 Method / Steps
Step 1
Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Step 2
Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flours on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with a paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.
source – cooking365coza
