Super Crispy Friend Boneless Chicken thighs
- 2 boneless chicken thighs, skin attached
- 1 clove Garlic
- 2 Eggs
- 2 tbsp sake
- 4 tbsp Soy Sauce
- 1 small onion
- 2 cloves garlic
- 40 grams ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp chili paste
- 1 bunch coriander garnish
- 1+ cup potato starch
- 1 cup frying oil
For sauce, Mince spring onion, ginger, and garlic. Combine these minced veggies, then add entire seasonings from the sauce ingredients lists. Set aside.
Grated garlic and ginger. In a flat tray that two chicken thighs can fit, eggs, soy sauce, sake, and grated ginger and garlic. Mix all well.
Pick up chicken thighs, add slices in thicker areas so that chicken thighs become fat evenly. After adding slices, one chicken tight should become almost double in size.
Add the chicken pieces in the marinating liquid tray. Leave it for 1 hour.
Bring about 2 cups of potato starch, pour it over the chicken with the marinading sauce.
In a frying pan or wok, pour 1 cup of oil and heat it up until around 180c/356F.
Fry both sides for around 2 to 3 minutes.
Pick it up and rest it in a rack for 4 minutes, then again deep fry in the same oil for 1 to 2 minutes. Be Careful not to keep heating up the oil.
Slice them into a bite side, serve with onion sauce with coriander.
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