Although the standard chicken dish is this "fried chicken", in Japan it is seasoned by soy sauce. It will be finished in an appetizing dish by using ginger which is compatible with soy sauce for the secret ingredient. The knack of frying crunchy is to wipe off liquid thoroughly after seasoning. You can use weak flour as coating, but this time it is made more crunch texture by using potato starch.


  • 200 g of chicken thigh
  • 1 table spoon of squeezed juice of a ginger
  • 1 table spoon of sake (or white wine)
  • 1 table spoon of koikuchi (regular color) soy sauce
  • some of potato starch
  • some of cooking oil


  • half of lemon
  • 2 potatoes


  1. Cut lemon into wedges as garnish. Peel off potatoes and cut into bite size, then soak into water.
  2. peel off the dirty part of ginger and grate, after that squeeze the juice
  3. Cut the chicken into 6 or 8 pieces with the skin on
  4. Mix the ginger juice, sake and soy sauce, and put the chicken in
  5. Rub the chicken about 15 times by hands and leave it 15 minutes
  6. Heat the cooking oil from 160 to 170 degrees
  7. Put the potatoes in a colander and dry them, then deep fry them until they become soft
  8. Wipe the chicken by paper towel and dust thin layer of potato starch to the chicken
  9. Deep fry them for 4 - 5 minutes
  10. Dish up fried chicken with lemon and potatoes