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

Method
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℃.