Ingredients (4 servings)
|400g chicken thigh|
|8 small sweet green pepper|
|2 teaspoon fresh ginger juice|
|2 tablespoon soy sauce|
|2 teaspoon mirin sweet cooking sake|
|katakuriko starch (potato starch)|
|oil for deep frying|
１ 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.
２ Deep-fry sweet green peppers and sliced pumpkins.
３ Wipe excess moisture away from the chicken, coat every part of the chicken with katakuriko starch and deep-fry in oil at 170-180℃.