“Deep-fried Marinated Chicken”

Ingredients (4 servings)

400g  chicken thigh
8 small sweet green pepper
50g  pumpkin
2 teaspoon fresh ginger juice
2 tablespoon soy sauce
2 teaspoon mirin sweet cooking sake
katakuriko starch (potato starch)
oil for deep frying

 Remove any excess skin and fat from the chicken. Pierce the remaining skin with a fork to make several holes, cut diagonally into bite-sized pieces and place in a bowl. Add the ginger juice, soy sauce, and mirin. Rub the chicken to make it absorb the seasonings. Let stand for about 10min.
 Deep-fry sweet green peppers and sliced pumpkins.
 Wipe excess moisture away from the chicken, coat every part of the chicken with katakuriko starch and deep-fry in oil at 170-180℃.


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