This recipe scrolled by on one of my social media feeds a few years ago, and it caught my eye because it sounded really similar to a dish I like to get at one of my favorite local Asian fusion restaurants: crispy grilled chicken with ginger-scallion chutney. I was putting away chicken thighs this morning and remembered that I had this recipe, and realized I had everything I needed to try it out.
Notes:
- I served this with jasmine rice.
- I marinated the chicken for longer than directed, about 3 hours.
- I did not have a fresh chili pepper on hand so I used red pepper flakes to taste. If you don't want or can't have it spicy you can leave this out.
- I used fresh baby spinach instead of mizuna because it was what I had on hand, but any salad green would taste good here, especially a slightly peppery one like arugula.
Verdict: It's not exactly the same as the restaurant dish but it is close, and quite delicious! It was relatively easy to make and I was pleasantly surprised that the skin actually got crispy. I would definitely make this again.
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RECIPE:
Chinese Style Fried Chicken
adapted from Tasty Japan
Serves 2
2 chicken thighs, skin on
Marinade
1 tsp grated fresh ginger
1 tsp minced garlic
1 tsp salt
2 tsp sake
Sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp granulated sugar
1 tsp grated fresh ginger
1 tsp minced garlic
1 small scallion, minced
1 birdseye or Thai chili pepper, thinly sliced
4 tbsp canola oil
3 tbsp corn starch or potato starch
4 oz (1/4 lb) mizuna or arugula, or salad greens
12 cherry tomatoes, halved
On a cutting board, de-bone the chicken thighs if they have bones, then either score the skin with a knife or prick the skin all over with a fork. Place marinade ingredients in a quart sized plastic bag, then add chicken. Close the bag and move the chicken around inside it until marinade ingredients are mixed and chicken is fully coated in the marinade. Place in the refrigerator and let marinate for at least 30 minutes, and up to 4 hours.
Meanwhile, prepare sauce. Place all ingredients in a small bowl and stir until sugar has dissolved. Set aside.
When you're ready to cook the chicken, heat the canola oil on medium-high heat in a shallow frying pan on the stove. Spread cornstarch on a shallow plate. Remove chicken thighs from bag and discard marinade. Gently press each side of the chicken into the cornstarch to coat the entire surface, and shake off any excess. When oil is shimmering, place chicken in the pan skin side down and cook until the skin is golden brown and crisp, about 5-6 minutes. Flip each chicken thigh and cook for 2-3 more minutes or until chicken is cooked through.
To serve, let chicken rest for a few minutes, then slice. Place greens on a plate and place sliced chicken on top. Arrange cherry tomatoes around the chicken, then pour sauce over the top.
