Japanese-Style Deep Fried Chicken

• prep time:
  15 minutes

• cook time:
  30 minutes

• total time:
  45 minutes

• servings:
  2

Ingredients

Deep-fried Chicken

• 400-450g / 15.8 - 14.1oz
  Chicken Thighs or Chicken Breasts
• 1/2 - 1tsp
  Garlic paste
• 1
  Beaten Egg
• (To Taste)
  Salt & Pepper
• Potato Starch or Deep-frying flour
• (For Frying)
  Vegetable Oil

Vinegar Sauce

• 3 tbsp
  Vinegar or Apple black vinegar
• 3 tbsp
  Mirin or Sugar
• 3 tbsp
  Soy Sauce

Tartar Sauce

• 4 - 5 tbsp
  Mayonnaise
• 1
  Boiled egg
• 1 - 2
  Pickled cucumbers
• 1/2 - 1 tsp
  Lemon Juice

• 1. First, get rid of the fat and strings from the chicken. Get rid of the water from the chicken using a paper towel. Slice the chicken to even chunks.
• 2. Stir an Egg with Garlic paste. Add the chicken and let it soak in the egg for at least 5 minutes. Coat the chicken in the flour. Feel free to use a plastic bag to coat the chicken easier.
• 3. To make the sweet vinegar sauce: Combine all the ingredients. If you want to make it sweeter, add Apple black vinegar.
• 4. To make the Tartar sauce: Hardboil an egg, finely chop both the pickles and egg and mix with the mayonnaise.
• 5. Heat the oil to 160 degrees C (320 F). When the chicken becomes an amber color, they’re ready. Soak the chicken in the vinegar sauce while it’s hot.
• 6. Plate it with the tartar sauce and drizzle it with the leftover vinegar sauce. Now you’re done!