About the Recipe
This is simply a great way to eat chicken. The dish is another Japanese adaption of a Chinese dish said to have originated in Southern China. The floury coating gives the Chinese a great, crispy texture and the tangy sauce is the perfect complement for fried chicken.
2 boneless chicken thighs (300g / 10 oz)
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp soy sauce
1 tbsp Chinese Shaohsing wine （紹興酒）
6 - 7 tbsp potato flour
6 - 7 sunflower oil
for the sauce:
3 spring onions, rinsed
1/2 garlic paste
1/2 ginger paste
2 tbsp sugar
2 tbsp vinegar
2 tbsp soy sauce
1 tsp sesame oil
some lettuce, finely shredded
marinate the chicken thighs in a dish or bowl with 1/2 tsp of ginger, 1/2 tsp of garlic, soy sauce & the Chinese Shaohsing wine for at least 15 minutes but preferably up to an hour.
pierce the thicker parts of the chicken thighs with a fork several times - this will help them cook through better.
to make the sauce make a sauce:
chop the spring onions finely and put them in a bowl. add 1/2 tsp of garlic, 1/2 tsp of ginger, sugar, vinegar, soy sauce and 1 tsp of sesame oil. stir well until the sugar is dissolved.
next, drain the excess marinade away fro the chicken. then, coat the thighs with potato flour well on both sides.
heat about 6 tbsp of vegetable oil in a frying pan and fry the chicken for 4-5 minutes, adjusting the heat as you go so the flour coating doesn't burn.
turn the chicken thighs over and fry again for 3-4 minutes.
leave the chicken to stand for 1 minute on a kitchen paper to absorb any residual oil. then, slice the chicken thigh into 6-7 pieces.
arrange the pieces over a bed of shredded lettuce on a serving platter. drizzle the sauce over the chicken and your dish is ready to serve.