This is Toriniku Tatsuta-Age, or Japanese style deep-fried chicken nuggets. The chicken nugget is moist, tender and pairs beautifully with the Japanese style mayonnaise that I had posted earlier.
Toriniku Tatsuta-Age~Japanese Style Deep-Fried Chicken Nuggets
550 to 600 g Boneless Chicken Thighs (skin or skinless)
2 Tbsp Soy sauce
1 Tbsp Sake
1 Tbsp Mirin
2-½ tsp Ginger Juice
1 tsp Vegetable Oil
1 Egg White
100 to 120 g Potato Starch
Vegetable Oil for deep-frying
Cut each piece of chicken into bite-sized or about 1 ½ inches pieces. Marinate the chicken with soy sauce, sake, mirin, ginger juice, and 1 Tbsp vegetable oil. Set aside for about 30 minutes.
Preheat the oil to 340˚F/170˚C in a wok or deep fryer.
Add egg white to the chicken and mix well. Coat the chicken pieces with potato starch. Deep-fry a few pieces of chicken at a time until brown and crisp. Drain on paper towel. Serve hot or warm with Japanese style mayonnaise.