Serves 3–4
1 lb boneless chicken thighs, cut into chunks
2 tablespoons soy sauce
1 tablespoon sake (or rice vinegar)
1 teaspoon grated ginger
1 clove garlic, grated
1 teaspoon The Woo Blend
Potato starch (or cornstarch), for coating
Oil for frying
Marinate chicken in soy sauce, sake, ginger, garlic, and The Woo Blend for 20 minutes. Coat with potato starch and deep-fry at 350°F until golden and crispy. Serve with lemon wedges and spicy mayo.
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