Ingredients

• 6 oz shredded green papaya
• 12 oz or 1 chicken thigh, cut into bite sizes
• 5 tablespoons soy sauce
• 2 tablespoons mirin (sweet sake)
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 6 tablespoons potato starch
• 3 tablespoons grated daikon radish
• Scallion for garnish
• 3 tablespoons ponzu (soy sauce with citrus)
• Vegetable oil to deep fry the chicken

Directions

1. Put all the chicken into a plastic bag with the soy sauce, mirin, ginger and garlic and marinate for 20 minutes.
2. Heat the vegetable oil in a saucepan and bring the temperature to around 340 degrees F to deep fry.
3. Put the potato starch in a bowl. Place the marinated chicken in the bowl of potato starch and coat the chicken with the starch.
4. Deep fry until the chicken becomes a golden color.
5. Place the deep fried chicken on a plate and place the grated daikon radish on the top and the scallion for garnish.
6. Pour the ponzu sauce over the top of dish.

Website: okinawa-cooking.com

Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322 Closed on Sunday.

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