| Ingredients: 2 1/4 Cup(s) potato starch 2 Tablespoon(s) sesame seeds 1 1/2 Teaspoon(s) baking powder 1 Teaspoon(s) salt 1 Teaspoon(s) freshly ground black pepper 3 Quart(s) oil, vegetable 1/2 Cup(s) vinegar, rice wine 1/4 Cup(s) lemon juice 1/4 Cup(s) soy sauce 6 chicken thighs, boneless skinless |
Directions:
Trim the fat. Cut each thigh in half. Submerge in marinade and let sit in marinade in fridge for 1-3 hours. In a bowl, whisk the dry ingredients. Put three pieces at a time into the starch to coat, then place on a baking sheet lined with parchment. Press on the chicken to avoid pockets of dry white starch. Cover with wrap and sit in fridge for 1 to 1.5 hours. In 375 degree oil, cook 6 pieces at a time. Cook for about 5 minutes. Don't let the pieces stick to each other or the pan. Let drain on a wire rack. Repeat for all the batches of chicken. Make a dipping sauce In a small bowl, stir together the vinegar, lemon juice, soy sauce and pinch of black pepper. |
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Hawaiian Fried Chicken marinade (
Required ) :
3 Ounce(s) sliced into coins ginger 4 whole garlic 1 Cup(s) water 1/2 Cup(s) soy sauce 3 Tablespoon(s) light sugar, brown 1 Tablespoon(s) oil, toasted sesame |
Directions: In a food processor, chop the ginger and garlic for about 15 seconds. In a bowl, mix the water, garlic, ginger, soy sauce, brown sugar, toasted sesame oil. Whisk until mixed. |