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Title: Toriniku Tatsuta-Age (Japanese Fried Chicken)
Yield: 1

Ingredients

      2 tb soy sauce
      2 tb sake
      1 tb grated fresh ginger root
      1 ts dark sesame oil
      1 lb boneless; skinless chicken
      1    thighs; cut into bite-sized
           -piece
      1 lg clove garlic; lightly
           -crushed
    1/3 c  katakuri-ko; (japanese
           -potato starch)
      1    potato starch
      1    peanut or vegetable oil for
           -frying

Instructions

Serves 4
In large glass or stainless-steel bowl, stir together soy sauce,
sake, ginger, sesame oil, chicken and garlic. Cover and refrigerate
at least 1 hour or overnight.

Sprinkle potato starch over chicken and toss until mixture forms
smooth batter. Fill deep-fat fryer or a Dutch oven with oil at least
2 inches deep, but no more than halfway up sides. Set wire rack over
baking sheet. Over medium-high heat, bring oil to 375 degrees (hot
but not smoking). Stir chicken again to coat it evenly and, wearing
heat-proof gloves, carefully transfer it, a few pieces at a time, to
hot oil. Fry until chicken is light gold, about 2 minutes, and drain
on wire rack.

Let oil return to 375 degrees. Return all chicken to oil and fry
until crisp and golden, about 1 minute. Transfer to rack to drain
thoroughly. Serve hot or at room temperature.

From ‘‘Fried Chicken'' by Damon Lee Fowler (Broadway).

Per serving: 64 Calories (kcal); 5g Total Fat; (62% calories from fat); 2g
Protein; 4g Carbohydrate; 0mg Cholesterol; 2058mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

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