Chicken tatsuta-age

Method

1. 1 Cut the chicken into cubes and marinate with soy sauce, sake, mirin, and ginger-garlic juice for 1 hour.
2. 2 Remove the chicken from the grill and let it sit for 10 minutes to allow the excess marinade to drain off; if the chicken is still wet, the cornstarch will clump together.
3. 3 Roll the chicken pieces in cornstarch and let them rest for 5 minutes until the coating becomes translucent.
4. 4 Fry the first batch at 165 degrees for 6 minutes, then remove and let cool for 5 minutes.
5. 5 Fry a second time at 190 degrees for 90 seconds until the crust is crispy and turns reddish-brown.
6. 6 The tapioca flour coating is thin and crispy, unlike the thick breadcrumb coating used for deep-frying; squeeze some lemon juice over it before serving.

With an appliance

• Air fryer 35 min

  Replace the frying pan twice: spray with oil, then heat in a hot air oven at 185 degrees for 14 minutes and at 205 degrees for 4 minutes.