Chicken cutlets - Japanese/Spanish style

This a sort of fusion recipe, based on a classic Japanese recipe with a Spanish touch. It's simple enough, but very tasty, and may well be the healthiest way to fry chicken.

Ingredients

• Chicken thighs - boneless, skinless, butterflied.
• Teriyaki sauce
• Potato starch (cornstarch or rice flour will work as well)
• Olive oil (the Spanish touch)

Preparation

• Marinate chicken in teriyaki (several hours, overnight in fridge is better)
• Let the meat drip/dry on a rack for a few minutes, pat dry, dredge in potato starch
• Heat oil until it shimmers, fry chicken 2/3 minutes per side until golden brown
• Place on paper towels, rest for 5 minutes
• Serve with veg & rice or mashed potatoes

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