Ingredients
4 skin-on chicken thighs, each cut in 6 pieces
1 tsp grated ginger
1 tsp grated garlic (about 1 clove)
1 tbsp soy sauce
¼ tsp SIDS CRAZY LEMON
1 tbsp saké
1 tbsp mirin
pinch of black pepper
½ cup cornflour
rice bran oil for frying
2 ramekins of SIDS RASPBERRY HONEY MAYO
Directions
In a mixing bowl, combine chicken, ginger, garlic, soy sauce, SIDS CRAZY LEMON, saké, mirin and black pepper. Give it a good mix so chicken will coat evenly with the flavours. Cover with a plastic wrap and let it marinate for 15-30 minutes in a fridge.
Heat frying oil 175°C in a thick bottom pot, such as dutch oven or cast iron wok/pot.
Spread cornflour on a shallow plate. Coat each piece of the chicken one by one and shake the excess off.
Carefully drop the chicken pieces one by one into the hot oil and fry for 5-6 minutes until golden brown. Do 2-3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
Serve immediately on a plate with a handful sold greens, lemon wedges and SIDS RASPBERRY HONEY MAYO.
