Claimed to be authentic Hawai'ian recipe, very tastey and way less of a pain to make than more traditional, Southern-fried chicken.
| 2 lbs | boneless, skinless chicken thigh |
| 1 piece | ginger, (3 ounces) unpeeled, cut into ¼" slices |
| 4 cloves | garlic |
| 1 cup | water |
| ½ cup | soy sauce |
| 3 tbsp | packed light brown sugar |
| 1 tbsp | toasted sesame oil |
| 2¼ cups | potato starch (not potato flour!) |
| 2 tbsp | sesame seeds |
| 1½ tsp | baking powder |
| — | salt and pepper |
| 3 quarts | peanut or vegetable oil |
| Dipping sauce | |
| ½ cup | seasoned rice vinegar |
| ¼ cup | soy sauce |
| ¼ cup | lemon juice (2 lemons) |
| — | Pepper |
1. Prepare chicken by trimming thighs of fat and cutting them roughly in half.
2. Combine ginger, garlic, water, soy sauce, sugar and sesame oil in blender. Pour into a gallon storage bag or large bowl (must accommodate this marinade and the chicken). Marinade the chicken at least one hour in the refrigerator, but no more than 3 hours (it will become too salty after that).
3. Make breading by mixing the potato starch, sesame seeds, baking powder, salt and pepper.
4. Dredge the chicken in it, one piece at a time, after having removed the piece of chicken from the marinade and shaking it off (but not drying it). Set the dredged piece on a baking sheet (plastic lined if you like, but no grill) and press down on it to cause the breading to moisten. After dredging all pieces of chicken, cover the baking sheet with plastic wrap and hold 1 hour in the refrigerator.
5. Bring oil up to 375° and fry just a few pieces at a time in batch so that the oil doesn't cool down by the loaded pieces. Ensure chicken pieces do not stick to the bottom of the pot or to each other. Fry for 5 minutes (golden brown). Wait for oil to return to temperature between batches.
6. Make dipping sauce by mixing vinegar, soy sauce, lemon juice and pepper. Service in individual dipping bowls.
This chicken will keep and usually remains crispy.