September 3rd, 2009 
My Health 
4 chicken thighs, skinned, boned and cut into 1-inch cubes
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon minced gingerroot
2 squeezed garlic cloves
2 Japanese eggplants, cut into small wedges
8 small whole round mushrooms
6 cups peanut oil
2 cups Japanese-style bread crumbs (panko)
Batter:
1/3 cup cake flour or tempurako
1/3 cup potato starch or cornstarch
1/2 teaspoon curry powder (optional)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup plus 2 tablespoons sparkling water or tap water
1 teaspoon vegetable oil
In a large bowl, combine chicken, mirin, soy sauce, garlic and gingerroot. Marinate 30 minutes; drain well. Lace pieces of chicken, eggplant and mushrooms alternately on 6-inch skewers. Prepare Curry-Flavored Batter; pour into shallow pan. In a wok or shallow pan, heat oil to 360F (180C). Dip chicken skewers into batter; coat with bread crumbs. Fry 2 or 3 at a time 3 minutes. Turn often, until crisp and golden brown. Drain on wire rack. Serve with dipping sauce of choice. Curry Flavored Batter: Whisk all ingredients together in a medium-size bowl.
(Makes about 1 cup).
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