Japanese Fried Chicken Kara-age

I learned how to cook this through my good friend Yasuko a few years ago. This is just one of the many authentic Japanese recipes she taught me. My kids became huge fans right away. They enjoyed it so much, one day I made them bring it to school, with rice and all, and they did not mind at all.

Bringing rice to school is a big NO-NO to them because other kids are just mean and would laugh at their food. The Kara-age is a big exemption :)

It is very easy to prepare and cook. I prefer using chicken thighs with or without skin cut into small or bite-size pieces. Marinate in a bowl with 1/2 cup of all purpose soy sauce, 1-2 tbsp. of Aji-Mirin (sweet cooking rice wine) with grated ginger and garlic. After 1/2 an hour, coat the chicken pieces with Potato Starch (Katakuri Ko). Fry using vegetable oil until deep golden brown and crispy. Serve with a squeeze of lemon or how my hubby likes it -- with soy sauce.