| Ingredients: |
| • | 1 tbsp. sake |
| • | 2 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed. |
| • | 1 pound skin-on chicken thigh, cubed |
| • | 2 tbsp. soy sauce |
| • | 1 tbsp. ginger, grated |
| • | 1 clove garlic, minced |
| • | 1-2 eggs, beaten |
| • | 1/3 cup potato starch or cornstarch |
| • | cooking oil for frying |
| |
| Method: |
| 1. | Prep the marinade using Sake, Lime Zest, soy sauce, ginger, and garlic. |
| 2. | Mix the cubed chicken with marinade and refrigerate overnight. |
| 3. | Next day, prep your egg and potato/corn starch for frying. |
| 4. | Heat cooking oil to 325°F before you start frying. |
| 5. | Dip marinated chicken pieces in the egg and then the potato/corn starch. |
| 6. | Fry until golden brown (with heat at Medium)- should take 3-5 minutes for each batch. |
