Japanese Crispy Chicken

• Marinade
• 3 tablespoons sake
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 3 tablespoons soy sauce
• 1 clove garlic, chopped
• 1 tablespoon vegetable oil
• Chicken
• 4 bone-in chicken thighs, skin on
• salt and pepper, for taste
• 1/2 cup cornstarch
• oil, to deep fry

1. Marinade:
2. Mix all the ingredients together.
3. Chicken:
4. Trim off all the yellow fat from the chicken.
5. Prick it all over with a fork.
6. Rub the salt and pepper into the chicken.
7. Marinate the chicken for about 30 minutes.
8. Heat the oil for deep frying in a wok or deep pan.
9. Dry the chicken with the kitchen paper.
10. Coat the chicken with the corn starch.
11. Shake off any extra corn starch.
12. Deep fry until nice and golden colour and cooked through.
13. We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

marinade, sake, balsamic vinegar, sugar, soy sauce, clove garlic, vegetable oil, chicken, chicken, salt, cornstarch, oil

Taken from www.food.com/recipe/japanese-crispy-chicken-94133 (may not work)