Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into uniform bite-sized pieces.

2. 2

   In a medium bowl, combine the chicken pieces with 30 ml of soy sauce, 15 ml of sake, 10 grams of grated fresh ginger, and 5 grams of grated garlic; stir well and marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.

3. 3

   In a separate shallow dish, thoroughly mix together 60 grams of cornstarch, 40 grams of all-purpose flour, and 15 grams of sumac until well combined.

4. 4

   Lightly beat 1 large egg in another shallow dish, preparing it for the dredging process.

5. 5

   Remove the chicken from the marinade, shaking off any excess liquid, then dredge each piece first in the beaten egg, ensuring it is fully coated, and subsequently coat each piece generously in the sumac flour mixture.

6. 6

   Heat 700 ml of neutral oil in a deep pot or wok to an optimal temperature of 170°C (340°F).

7. 7

   Carefully deep-fry the coated chicken in batches for 4-5 minutes per batch, turning occasionally, until each piece is golden brown and cooked through, being careful not to overcrowd the pot.

8. 8

   Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain any excess oil, then serve immediately while hot.