Ingredients
- 1 lb. chicken thighs; cut into pieces
- 1 Tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon Sriracha sauce
- 1 Tablespoon ginger garlic paste
- 1 Tablespoon cornstarch
- 1/4 cup Mochiko flour
- 1 large egg
- oil for frying
Dredging Mixture
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- In a medium mixing bowl combine soy sauce, salt, black pepper, Sriracha sauce, ginger garlic paste, cornstarch, Mochiko flour, and egg. Use a whisk to ensure they are thoroughly combined.
- Add the chicken pieces, cover and refrigerate for 8 hours.
- To fry the chicken, heat 3 inches of oil in a high sided pan to 360 F. Cover a plate with paper towel or have a metal rack over a baking sheet nearby.
- In a large bowl, combine all-purpose flour, corn starch, black pepper, and salt. Drop the marinated chicken pieces and toss them in the dredge, coating them thoroughly.
- Carefully lower a portion of the chicken into the hot oil. Do not overcrowd the pan (the amount depends on the size of your pan).
- Fry the chicken until it reaches a golden brown colour. Use a slotted metal spoon to remove the chicken to the paper towel lined plate or wire rack. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 F. Fry for longer if it hasn’t reached that temperature.
- Continue frying chicken in batches until it is all fried.
- Serve chicken hot, with rice and mac salad.