Crispy Chicken Thighs
Main Dishes • Japanese
Description
The dish can be served hot as a main course or cold as an appetizer.
Ingredients
- Soy Sauce 10 fl oz
- Chicken Thighs 5 lbs
- Vodka 1 tablespoon
- Potato protein 10 oz
- Water ½ l
- Vegetable Oil ½ l
Step-by-Step Guide
Step 1
Wash and pat dry the chicken thighs.
Step 2
Prepare the marinade (1 liter): In a deep bowl, mix soy sauce and water. It's important to taste it while mixing to ensure the sauce is slightly saltier than what you're used to. Add vodka.
Step 3
Place the chicken thighs in a deep dish and pour the sauce over them, ensuring that the sauce completely covers the thighs.
Step 4
Place a weight on the dish with the chicken thighs and refrigerate for 10–12 hours.
Step 5
Heat 0.5 liters of oil in a saucepan. Coat the chicken thighs in cornstarch and fry them in the saucepan until fully cooked.
Step 6
Place on a plate lined with a paper towel to absorb excess oil from the chicken thighs.
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