Fried chicken is another treat served at Japanese style pubs, perfect with a glass of Asahi.
Ingredients
1 lb chicken legs, deboned and skin removed, cut into 2inch cubes
1/4 cup shoyu
1/4 cup mirin
1 1/2 tbsp sake
1 tbsp grated ginger
3 cloves of garlic, grated
1/8 tsp ground allspice
5 coriander seeds, toasted and crushed
1 cup cornstarch
Method
Combine soy sauce, mirin, sake, ginger, garlic, allspice, and coriander together in a large bowl, then toss the chicken in it. Rest in the fridge for 1 hour.
Drain and pat dry. Coat lightly with the corn starch, then deep fry. They’re cooked when it turns golden, about 5 minutes.
Serve with a wedge of lemon and parsley sprig.