Marinated chicken
- Chicken Thighs, boneless6900 g / 2 lb
- Garlic, grated3 cloves
- Fresh ginger, grated1” knob
- Eggs, beaten1
- Potato starch20 g
- Sake30 g
- Soy Sauce15 g
- Sugar10 g
- Salt10 g
Step 1: Prep & marinate the chicken
To start, cut across the length of the chicken thighs, into roughly 1.5 inches (40mm) strips. You should get 3-4 pieces per chicken thigh. Set aside.
Get out a large mixing bowl and grate in the garlic cloves and knob of ginger. Crack in the egg and whisk together. Set the bowl over a scale and add the chicken pieces, starch, sake, soy sauce, sugar, and salt.
Mix the marinade and chicken together until coated. Place a lid over the bowl and for at least 15 minutes or overnight.
Step 1: Prep & marinate the chicken
Marinated chicken
- Chicken Thighs, boneless6900 g / 2 lb
- Garlic, grated3 cloves
- Fresh ginger, grated1” knob
- Eggs, beaten1
- Potato starch20 g
- Sake30 g
- Soy Sauce15 g
- Sugar10 g
- Salt10 g
To start, cut across the length of the chicken thighs, into roughly 1.5 inches (40mm) strips. You should get 3-4 pieces per chicken thigh. Set aside.
Get out a large mixing bowl and grate in the garlic cloves and knob of ginger. Crack in the egg and whisk together. Set the bowl over a scale and add the chicken pieces, starch, sake, soy sauce, sugar, and salt.
Mix the marinade and chicken together until coated. Place a lid over the bowl and for at least 15 minutes or overnight.