My Goals and Discoveries
Minimal knife work
Starting with boneless, skinless chicken thighs eliminates the need to debone the meat. Cutting the chicken into narrow strips instead of small chunks creates fewer pieces to handle.
Easy, flavorful marinade
Soy sauce, sake, ginger, and garlic (with the help of a little salt and sugar) imbue the chicken with deeply savory, aromatic flavor in just 30 minutes.
Crunchy, cohesive crust
Dredging the chicken in cornstarch—instead of traditional potato starch—makes for a less sticky coating. Shaking off the excess starch and letting the coated chicken rest gives the starch time to hydrate.