Remove the sinew and yellow fat from the chicken thighs, and make small cuts into the thick parts. Season with salt and pepper, and coat with the cake flour.
Heat 2 tablespoons of oil in a frying pan, and start frying the chicken skin side down.
Flip over once they turn golden brown and crispy, and fry the other side too.
Cover the frying pan with a lid and steam-fry to cook thoroughly.
Combine the sauce ingredients while the chicken thighs are cooking.
Cut the chicken thighs into bite-sized pieces, transfer to a serving plate. Pour the sauce on top and garnish with the julienned white section of Japanese leek to taste.
It's also delicious if you marinate the piping hot chicken thighs in the sauce.
You can add 1 tablespoon of ketchup to the sauce for children.
Story Behind this Recipe
This is my favorite chicken dish, so I prepare it a lot. I make this when we have guests over as well.
When you deep-fry the chicken, fry slowly at 160℃ (3-4 minutes), and remove from the frying pan once it turns golden brown. Turn up the heat to 180℃, and fry for about a minute to make it crispy. It's also delicious if you cut the chicken thigh into bite-sized pieces, deep fry like karaage (deep-fried chicken), and marinate the piping hot chicken pieces in the sauce.