Fried Chicken Coated in Okra Batter

 

Ingredients (Serves 2)

Chicken thigh: 300g

Okra: 4 pods

[A] Soy sauce: 1 tbsp

[A] Sake: 1 tbsp

[A] Grated ginger: 1 tsp

[A] Grated garlic: 1 tsp

Water: 3 tbsp

[B] Cake flour (or all-purpose flour): 3 tbsp

[B] Potato starch (katakuriko): 1 tbsp

Frying oil: Appropriate amount

Instructions

① Cut the chicken thigh into bite-sized pieces, rub in the [A] ingredients, and let it sit for 10 minutes.

② Place the finely minced okra and water in a bowl and mix until the mixture becomes sticky/viscous.

③ Add [B] to the mixture from step ② and combine; then, lightly drain the excess liquid from the chicken (from step ①) and coat the pieces thoroughly in the batter.

④ Pour frying oil into a deep-frying pot to a depth of 3 cm and heat to 170°C. Fry the chicken slowly until cooked through to the center, and it's ready!