Ingredients: |
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1 tbsp. sake |
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2 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed |
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1 pound skin-on chicken thigh, cubed |
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2 tbsp. soy sauce |
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1 tbsp. ginger, grated |
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1 clove garlic, minced |
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1-2 eggs, beaten |
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1/3 cup potato starch or corn starch |
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cooking oil for frying |
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Method: |
1. |
Prep the marinade of 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 marinaded chicken pieces in the egg and then the potato/corn starch. |
6. |
Fry until gold brown (with heat at Medium)- should take 3-5 minutes each batch. |