Simply mixing umeboshi with chicken prevents it from becoming too oily when deep-fried. The sourness and saltiness of the plum make a mellow flavor.
1 large chicken thigh
3 umeboshi (pickled plums)
The same appropriate amount of wheat flour and potato starch
A little water
An appropriate amount of oil for frying
Cut chicken thighs into bite-sized pieces and place in a bowl.
Remove the seeds from the umeboshi and loosen them by hand. Add the chicken thighs from step 1 and mix well by hand.
Add a little starch, flour, and water to a bowl and give it a quick mix. Coat the umeboshi-marinated chicken thighs with the batter and fry in hot oil until crispy.