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a japanese family favourite

These crisp, delicate chicken pieces make irresistible finger food – whichever way you serve them, they’re little bites of happiness.

WINE MATCH
Reserve Adelaide Hills Chardonnay
Difficulty logo-fill logo-empty logo-empty logo-empty logo-empty
Serving 6
Ingredients 1 free-range skin-on chicken thigh fillet 1 tbs fish sauce 1 tsp finely grated ginger 1 garlic clove, finely grated 3 drops umami seasoning sauce Vegetable oil, to deep-fry 4 tbs potato starch Coriander, to serve Sweet chilli sauce, to serve
Method
Step 1 Prick the chicken 10 times with a fork. Cut into 6 equal pieces. Heat oil to 180°C over medium heat.
Step 2 Combine chicken, fish sauce, ginger, garlic and umami seasoning in a bowl. Sprinkle with potato starch to coat.
Step 3 Add to the oil and cook for 3 mins. Reduce heat to low and cook for a further 7-8 mins.
Step 4 Use tongs to transfer the chicken to a plate lined with paper towel.
Step 5 Serve with coriander and sweet chilli sauce.

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