Japanese Crispy Chicken
6 tablespoons sake
6 tablespoons balsamic vinegar
4 tablespoons sugar
6 tablespoons soy sauce
2 cloves garlic, chopped
2 tablespoons vegetable oil
8 bone-in chicken thighs, skin on
salt and pepper, for taste
1 cup cornflour, oil, to deep fry
Mix all the ingredients together.
Trim off all the yellow fat from the chicken.
Prick it all over with a fork.
Rub the salt and pepper into the chicken.
Marinate the chicken for about 30 minutes.
Heat the oil for deep frying in a wok or deep pan.
Dry the chicken with the kitchen paper.
Coat the chicken with the corn flour. Shake off any extra corn flour.
Deep fry until nice and golden colour and cooked through.
Serve with plum sauce, or sweet and sour.