This gives the chicken a nice, crispy crust once fried. If you don’t have time to make a batter, just coat the chicken in potato starch or cornstarch.Eight hours is best, but if you’re in a hurry, marinate it for 15 minutes at the least. The marinade lends an umami flavor and a bit of spice that compliments really well with the orange sauce. For tastier chicken, marinate it in a blend of soy sauce, sake, and ginger.Cook in batches if your pan is too small.
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