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25minutes
Spread salt and pepper evenly on the bottom of the vat, put the meat on it, sprinkle salt and pepper on top of the meat, knead well, and leave for 5 to 10 minutes.
Put mirin and sake in a small frying pan and heat over medium heat. When the alcohol has melted, reduce the heat to low, add grated ginger, grated garlic, sugar, and dark soy sauce, and heat for about 30 seconds to thicken.
Sprinkle the chicken with flour in advance. Prepare oil at 150 ° C and fry it slowly at a low temperature for 3 minutes on the front and 3 minutes on the back with the side that looks good when served. When fried, remove from oil and leave for 3-4 minutes with residual heat.
If there is, use a brush to entangle the sweet and spicy sauce all over. Sprinkle with table pepper if you like.
If you put salt and pepper in the bat first, you can evenly season the top and bottom.
It's a good idea to add salt and pepper to the bottom.
I like the sweet and spicy ginger, so I don't have to add it.
Chicken should be deep-fried in low-temperature oil to give it a crispy texture.
The decisive factor for the taste is table pepper, sprinkle with plenty if you like.
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