Chicken Tatsuta-age (Deep-Fried)

• 320 grams Chicken thigh
• 1 Katakuriko
• 1 Frying oil
• 4 tbsp Sake
• 3 tbsp Soy sauce
• 1 tbsp Usukuchi soy sauce
• 1/4 piece Grated ginger

1. Cut the chicken into bite-sized pieces and marinate for about an hour to overnight.
2. Marinating.
3. In the summer let's put it in the refrigerator.
4. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160C.
5. Slowly increase the temperature to 180C.
6. Make the chicken into rounded shapes and fry them one at a time in oil heated to 160C.
7. Slowly increase the temperature to 180C.
8. Try to fry them for about 3 to 4 minutes.
9. It's time to take them out when the frying sound changes.
10. Allow to cool on a rack.
11. As long as you properly drain the oil these will be crispy even when cool.
12. Serve with citrus slices if you like.

chicken thigh, katakuriko, oil, sake, soy sauce, soy sauce, ginger

Taken from cookpad.com/us/recipes/158870-chicken-tatsuta-age-deep-fried (may not work)