Fresh ginger, grated
Fresh garlic, grated
Japanese soy (low salt)
Potato flour (I used a whole 500 gm bag, which was a little more than necessary but the chicken does need a good coating. 500 g of flour would probably coated 1.5 kg of chicken pieces.
Mix the marinade ingredients in a container and marinade the chicken pieces for a few hours or overnight.
Remove from the marinade and place into a strong, sealable plastic bag. (This aids coating and clean-up enormously!)
Add the potato flour and massage well into the chicken pieces, coating thickly.
Deep fry the chicken at 160 C for about four minutes, depending on the size of your chicken pieces.
Lift out and rest for a few minutes then fry again just for a couple of minutes to brown them up nicely.
Tip into a paper-towel lined container to drain any excess oil and rest for a couple of minutes or until you wish to serve.
Steamed rice, and greens, pickled ginger, soy sauce, sweet chili sauce, Kewpie or wasabi mayo are just a few of the accompaniments to go well with these delicious morsels.