Serves 1
Directions
- 1Cut boneless, skin-on chicken thighs into 1-inch chunks.
- 2Marinate the chicken in soy sauce, sake, grated garlic, grated ginger, sesame oil, and MSG. Mix well.
- 3After most of the liquid is absorbed by the chicken, add one egg and about half a cup of flour, mixing to combine.
- 4In a bowl of potato starch, drizzle in a little bit of water and mix with chopsticks to create some pebbles.
- 5Coat the chicken pieces in the pebbled potato starch.
- 6Fry the chicken at 325 degrees Fahrenheit for a couple of minutes per side until just starting to pick up some color but cooked through.
- 7Let the fried chicken drip dry on a wire rack for about five minutes.
- 8Go in for a second fry at 375 degrees Fahrenheit for maybe 30 seconds per side, letting it sit for a couple more minutes before serving.
- 9Make two dips by starting with Kewpie mayo. For the first dip, add lemon juice and Shichimi Togarashi.
- 10For the second dip, add sesame chili miso.
Ingredients
- 5 pieces boneless, skin-on chicken thighs
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 knob grated ginger
- 3 cloves grated/minced garlic
- 1 tsp sesame oil
- 1 tsp MSG
- 0.5 cup flour
- 1 unit egg
- 2 cups potato starch
- 100 ml water
- units Kewpie mayo
- units lemon
- units Shichimi Togarashi
- units sesame chili miso
Equipment
knifecutting boardbowlchopsticksfrying panwire racktongssmall bowls
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