This was another dish I devoured in one of Tokyo’s many izakaya. Dark chicken meat is marinated, cut into pieces and deep-fried. Once again, I’ve amended this slightly, swapping the deep-frying for pan-frying. A cornflour dusting creates an uber golden crust and the final baking finishes it off. It’s a simple dish and yet another way to make crispy chicken.
Put the chicken in a bowl with the ginger, garlic, soy sauce and mirin. Combine well, then cover and refrigerate for 1 hour or overnight if time permits: the longer the better.
Meanwhile, to make the sauces, combine the ingredients for each of the sauces in small serving bowls and set aside.
Drain the chicken and pat dry. Dust the chicken with the cornflour and shake off the excess. Heat two large frying pans over medium-high heat and pour 5 mm (¼ inch) of vegetable oil into each pan. When the oil is very hot, add the chicken pieces and cook without turning for 2-3 minutes until well browned. Turn and cook on the other side, then transfer the chicken to a baking tray and
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