This text is part of the special book Plaisirs
The marriage of flavors strikes a perfect balance here, so you won’t be able to stop eating this fried chicken! We must not forget the sauce and the lemon wedge, which raise the recipe to another level.
Origin: Japan
Servings: 4
Preparation: 10 minutes
Rest: 30 minutes
Cooking: 15 minutes
Ingredients
marinated chicken
1.65 lb ( g) boneless chicken thighs, each cut into 4-5 pieces
⅓ cup (50 g) finely chopped fresh ginger
4 cloves of garlic, finely chopped
5 c. (75 ml) light soy sauce
2 tbsp. mirin
2 tbsp. sugar
Sauce
¼ cup (65 ml) Japanese mayonnaise (Kewpie type)
1 ½ tsp. mirin
1 C. honey
1 C. Dijon mustard
1 ½ tsp. light soy sauce
Breading
½ cup (75g) cornstarch
½ cup (75g) yellow corn flour*
⅓ cup (50 g) all-purpose flour
¼ tsp. salt
1 pinch of pepper
* Yellow corn flour can be replaced with cornstarch; you will need 1 cup (150g)
Accompaniement
Lemon
Preparation
1. Combine all the marinade ingredients and add the chicken. Let stand 30 to 60 minutes.
2. In a bowl, combine all the ingredients for the sauce until smooth. Reserve in the refrigerator.
3. In another bowl, combine all the breading ingredients.
4. Dip the marinated chicken pieces in the breadcrumbs to coat them well.
5. Fry the chicken in a deep fryer at 350°F (175°C) for 3 to 5 minutes depending on the size of the pieces. Transfer to absorbent paper.
6. Just before serving, squeeze a lemon wedge over the chicken pieces and enjoy with the sauce.
This recipe is taken from the book Hop in the wok!, published by Editions Cardinal.
This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.
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