For frying (potato or corn starch may be substituted)
For the Salad
Japanese cucumber (or other cucumber available)
Make the Lemon-Avocado Vinaigrette. Combine and mix all ingredients in a blender, food processor, or by hand in a bowl. This can be made in advance and stores well for several days.
Make the Japanese Fried Chicken.
Remove any excess skin and fat from the chicken. Pierce the meat with a fork in several places. Cut diagonally into bite-sized pieces and place in a bowl. Add the freshly grated ginger, soy sauce, sake, and garlic. Occasionally stir the chicken around so that all the meat is immersed in the marinade and has a chance to absorb the seasonings and allow the chicken to marinate for at least an hour [up to overnight].
Preheat oil between 340 ̊F and 370 ̊F.
Wipe excess moisture away from the chicken then thoroughly coat with katakuriko
Shake off any excess katakuriko and place in oil.
Remove from the oil when golden-brown and crispy and place on drain rack or paper towels.
Make the salad.
[Olivia’s Spring Mix was used in the demo] Tango, Lolla Rosa, Red and Green Romaine, Red and Green Oak, Red and Green Chard, Spinach, Mizuna, Radicchio, Frisee, Beet Greens, Arugula, Tat-Soi, Red Mustard, Kale, Collards, Dill, and Parsley
Cut the onion in half end to end. Wrap one of the halves and refrigerate as you will not need it. Take the remaining half and ensure that the outer inedible portion is removed. Place flat side down and cut very thinly crosswise. For four to six salad portions one will use approximately 1/2 of the 1/2. Place aside.
Slice the cucumber on the diagonal thinly and place aside.
Take the chicken pieces that have now cooled some and break the pieces of chicken by hand into smaller pieces.
Combine all ingredients [mixed greens, grape tomatoes, sliced red onion, cucumber, and broken pieces of chicken] into a large bowl and add a portion of the salad dressing to suit your taste and toss.