Grilled chicken thighs with sanzoku sauce

 

Ingredients:

1 chicken thigh (300g)

[A] 2 tablespoons soy sauce

[A] 2 tablespoons sake

[A] 1 tablespoon mirin

[A] 1 teaspoon grated garlic

[A] 1 teaspoon grated ginger

2-3 tablespoons potato starch

5 tablespoons salad oil

Directions:

1. Remove tendons and excess fat from the chicken thigh. Poke several holes in the skin side with a fork, turn it over, and make four slits across the tendons.

2. Place 1 and [A] in a plastic bag, mix well, and marinate in the refrigerator for about 15 minutes, then coat with potato starch.

3. Add salad oil to a frying pan and heat over medium heat. Add 2, skin-side down, and fry for 5-6 minutes, then flip and fry for another 5-6 minutes, being careful not to burn. Finish!