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Recipes

INGREDIENTS

14 oz. chicken thighs (or other chicken parts), boned and cut into bite-sized pieces
Salt to taste
1/2 cup cornstarch
1/2 cup all-purpose flour
Oil for frying (approx. 1 cup)

For coating:
Whisk together 4 Tbsp YAMAKI MENTSUYU and 2 tsp prepared yellow mustard

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Method

Make 2 or 3 shallow cuts in each piece of chicken, sprinkle with salt, mix well with the coating, place in a sealable plastic bag, and let stand in the refrigerator for 15 min. Mix cornstarch and flour in a dish, dredge chicken pieces in the mixture, fry in oil over medium heat until golden brown, and serve.

 

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