Soy Sauce Fried Chicken

• 1 pound chicken thigh, remove the fat, cut into bite-size pieces
• 2TBSP sake
• 1 TBSP soy sauce
• 1/2 tsp sesame oil
• 1 tsp garlic, grated
• 1 tsp ginger, grated
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 TBSP corn starch
• Salad oil for frying

1. In a large ziploc bag, add chicken, sake, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Knead the ziploc bag to marinade evenly. Refrigerate for at least 15 minutes*.
2. Open the bag, and add corn starch. Shake it to coat evenly and aerate.
3. In a large cast-iron skillet, heat 1 inches of salad oil to 350 ?. Fry the chicken for 1 minute per side**. Remove the chicken to a tray. Let it rest for 5 minutes***. Return the chicken to the skillet, and fry for 30 second on both sides to make chicken crispier.
4. Drain on paper towels and serve.
5. Additional Notes:rn*you can keep in refrigerator up to overnight.rn**Don't overcrowd your pan to keep oil temperature. rn***while resting the chicken, continues cooking.

chicken thigh, soy sauce, sesame oil, garlic, ginger, salt, pepper, corn starch, salad oil

Taken from food52.com/recipes/24390-soy-sauce-fried-chicken (may not work)