Details
| Serves |
4 |
| Total |
1.5 hours |
| Prep |
1 hour |
| Cook |
10 min |
| Active |
30 min |
| Difficulty |
3/10 |
| Tags |
type-appetizer cuisine-japanese ingredient-chicken method-deep-fry |
Equipment
- Sheet Tray
- Wire Rack
- Large skillet
- Large mixing bowls
- Small bowls for mise en place
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
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Ingredients
Chicken
- 1½ # Chicken Thighs, boneless, skin-on
Batter
- 1/2 c. Cornstarch, or potato starch
- 2 T All-Purpose Flour
Sauce
- 1 ea. ‣, only 1 cl. garlic
- 3 T Sriracha
- 1 T Rice Vinegar
- 1 t Dijon Mustard
Marinade
- 2 cl. Garlic, grated
- 1” Ginger, grated
- 1 T Soy Sauce
- 1 T Sake
- 1 T Cornstarch, or potato starch
- 1 t Sesame Oil, toasted
- 1 t Sugar
- 1 t Salt
Oil
Instructions
Prep
- Mix Marinade, cut Chicken into 1” cubes, marinade for 1-12 hours
- Mix Sauce together in bowl
- Mix Batter together in large bowl
- Heat Oil in skillet to 350°F
Cook
- Coat Chicken in Batter, fry until barely brown, 2-3 min, set on wire rack
- Re-fry Chicken until golden brown, 3 min, set on wire rack to cool
Finish
- Serve immediately with Sauce