Owen's Japanese Fried Chicken

 

Tatsuya Fried Chicken
from Izakaya: Japanese Bar Food
hardie grant books, 2011/2013 

marinade:
1 1/2 tablespoons soy sauce
1 tablespoon sake
1 teaspoon grated ginger

9 oz boneless skinless chicken breast cut into 1 1/2 inch pieces
2 tablespoons Japanese mayonnaise
1 tablespoon finely grated daikon
2 tablespoons all-purpose flour
2 tablespoons potato flour
2 egg whites, lightly beaten
oil, for frying
steamed rice, to serve

To make the themarinade, combine all the ingredients in a bowl. Add the chicken and stir to coat. Cover and place in the fridge for 2 hours to marinate.

Combine the mayo and daikon in a small bowl. Set aside for 2 hours to allow the flavors to develop.

Drain the chicken from the marinade and pat dry. Dust the chicken with the plain flour. Add the potato flour to the egg white. Place the chicken in the egg white mixture and toss to coat.

Pour enough oil into a wok or frying pan to come up 2 inches on the side and place over medium heat until shimmering. Add the chicken and cook for 3-4 minutes on each side, or until golden and cooked through.

Drain on paper towel and serve with the daikon mayonnaise and bowls of rice.

 NOTES: I forgot to buy daikon so I didn't serve it with the mayonnaise even though I'd bought the Japanese mayonnaise (kewpie). I found the potato flour with the Red Mill grains/flours at Schnucks. The potato flour/egg white mixture really gave it a great texture...very different than a more traditional American approach.