500g (1.1lb) chicken thigh fillets, cut into small bit-sized pieces
1 tbsp finely grated ginger
1 garlic clove, finely grated
1 tbsp soy sauce
2 tbsp sake
1 cup potato starch*
vegetable oil for deep frying
salt
lemon wedges to serve
Japanese-style potato salad:
3 potatoes (about 800g/1.7lb), peeled and cut into chunks
½ small cucumber, thinly sliced
¼ cup carrot strips or coarsely grated carrot
2 hard boiled eggs, roughly chopped
½ cup Japanese ‘Kewpie mayonnaise*
1 tsp white vinegar
1 tsp hot mustard
¼ cup sliced spring onion (scallions)
Perfect combination
Easy to follow recipe.
Tasty chicken and salad.
Perfect combination for a family evening meal.
Thank you.