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℃.