We hope that you enjoy this dish! Tag @miyadaughters & #houseofmiya so we can see what you make!
300 g boneless chicken thigh
5cm lotus root
Thai basil leaves
-1 Tsp sake
-2 tsp mirin
-3 tsp soy sauce
-1 tsp grated garlic
-1 tsp Chinese chili oil
Cut chicken thighs into 3 bite size pieces. Marinade in marinade for 15 minutes. Drain chicken after 15 minutes and dust with potato starch.
Don’t deep fry chicken, part of the chicken should be sitting above the oil. Fry for 3 minutes, turn over and fry for 2 more minutes. Drain on paper towel.
Cut lotus root into 1 inch slices. Fry in same oil you used to fry the chicken. Fry for 1 minute, tuning over once. Do the same with thai basil leaves. Sprinkle salt on lotus root and Thai basil.
Squeeze lemon on chicken and enjoy!