Enjoy these crispy and flavorful Japanese-style chicken bites, perfect for a quick and delicious meal.
Cut the chicken thighs into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a bowl, mix the soy sauce, sake, and grated ginger to make the marinade.
Grating the ginger releases more flavor into the marinade.
Add the chicken pieces to the marinade and let them sit for 20 minutes.
Marinating for at least 20 minutes allows the flavors to penetrate the chicken.
Remove the chicken from the marinade and pat dry with paper towels.
Drying the chicken helps the coating stick better and results in a crispier texture.
Coat the chicken pieces evenly with cornstarch.
Shake off excess cornstarch to avoid clumping during frying.
Heat the vegetable oil in a frying pan to 170°C (340°F).
Use a thermometer to maintain the oil temperature for consistent frying.
Fry the chicken pieces in batches until golden brown and cooked through, about 5 minutes per batch.
Avoid overcrowding the pan to maintain the oil temperature.
Drain the fried chicken on paper towels and serve immediately.
Serve with a wedge of lemon or a dipping sauce for added flavor.
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