READY IN: 55mins
INGREDIENTS 3tablespoonssoy sauce 2tablespoonssake 1tablespoon grated ginger 2garlic cloves, minced 3⁄4 teaspoonsugar 1⁄2 teaspoonsalt 1 1⁄2 lbsboneless skinless chicken thighs 1 1⁄2 cupscornstarch 1quartvegetable oil, for frying lemon wedge, for serving
DIRECTIONSCut chicken thighs crosswise into1- 1 1/2 inch wide strips.Combine soy sauce, sake, ginger, garlic, sugar, and salt in zip-top bag. Add chicken and toss to combine. Let sit at room temperature for 30 minutes.While chicken marinates, line rimmed baking sheet with parchment paper. Set wire rack in second baking sheet and line with tripe layer of paper towels. Place cornstarch in bowl.Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back, but leaving any garlic or ginger bits on the chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.Heat oil in Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for dry white patches of cornstarch. Dip back of a spoon into reserved marinade and gently press into dry spots to lightly moisten.Using tongs, add half the chicken, one piece at a time, to oil in a single layer. Cook, adjusting heat if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown, 3 – 5 minutes. (There is no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy.).Using skimmer or slotted spoon, transfer chicken pieces to paper towel-lined rack. Return oil to 325 and repeat with remaining chicken.Serve with lemon wedges.
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