Directions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, combine chicken pieces with salt, white pepper, sugar, chicken bouillon powder, sake, soy sauce, sesame oil, egg, grated garlic, and grated ginger.
- 3Add cornstarch and mix well. Marinate for about an hour.
- 4Make the sauce by combining Japanese mayo, sriracha, lemon juice, grated garlic, salt and black pepper.
- 5In another bowl, add potato starch.
- 6Coat the marinated chicken evenly with potato starch.
- 7Heat oil to 350°F (177°C). Carefully drop chicken into the hot oil and fry for 2 minutes.
- 8Remove chicken, rest, and then fry again at 375°F (191°C) until slightly golden.
- 9Thinly slice green onions lengthwise and place in an ice bath.
- 10Thinly slice cabbage.
- 11Place fried chicken on a plate over the sliced cabbage. Sprinkle with sesame seeds and green onions.
Ingredients
- 2 Chicken thighs
- 2 cups Potato starch
- 1 tbsp Sesame oil
- 1 tbsp Cooking sake
- 2 cloves Grated garlic
- 0.5 inch knob Grated ginger
- 2 tsp Chicken bouillon powder
- 1 Salt
- 1 White pepper
- 0.5 cup Japanese mayo
- 2 tbsp Sriracha
- 1 tbsp Lemon juice
- 1 Black pepper
- 1 Sugar
- 1 Soy sauce
- 1 Egg
- 1 Green onions
- 1 Cabbage
Equipment
knifecutting boardbowlwhiskgratermeasuring spoonsmeasuring cupslarge potdeep fryer thermometertongsplate
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