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10minutes
Cut chicken into bite-sized pieces, add sake and soy sauce, and knead.
Add dried bonito flakes and entangle with meat, add an appropriate amount of potato starch and knead.
Heat the frying oil to 170 degrees, add 2, fry for 4 to 5 minutes, take it out, drain the oil, and serve it on a plate.
・ By adding dried bonito, the batter will be crispy and the crispness will not be impaired over time.
・ In step 3, if you move it too much, the water will come out and it will become dry, so do not touch it too much.
・ Katsuobushi can be packed in small pieces. In that case, use plenty.
・ If the vibration is transmitted from the fried chicken, it is proof that it has been cooked to the inside.
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