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Elizabeth Andoh’S Gingery Fried Chicken

Elizabeth Andoh's Gingery Fried Chicken recipe image
This Japanese-inspired fried chicken is a masterclass in simple, bold flavors. Boneless chicken thighs are marinated in a savory mixture of soy sauce, sake, fresh ginger, and aromatic sansho pepper, which delivers a unique citrusy numbing sensation. The chicken is then dredged in a light flour and cornstarch blend before being double-fried to achieve an exceptionally crisp, golden exterior while keeping the meat juicy and tender inside. It&# 226;€™s perfect for casual weeknight dinners, meal prep, or as a standout appetizer. The bright lemon wedges cut through the richness, making every bite balanced and satisfying.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 9.1
Description
This Japanese-inspired fried chicken is a masterclass in simple, bold flavors. Boneless chicken thighs are marinated in a savory mixture of soy sauce, sake, fresh ginger, and aromatic sansho pepper, which delivers a unique citrusy numbing sensation. The chicken is then dredged in a light flour and cornstarch blend before being double-fried to achieve an exceptionally crisp, golden exterior while keeping the meat juicy and tender inside. It&# 226;€™s perfect for casual weeknight dinners, meal prep, or as a standout appetizer. The bright lemon wedges cut through the richness, making every bite balanced and satisfying.
Ingredients
  • 1/4 cups Soy sauce
  • 1/3 cups Cornstarch
  • 1/4 cups Sake
  • 1/4 teaspoons Salt
  • 1 1/2 To Teaspoon grated fresh ginger
  • 1/8 teaspoons Sansho (Japanese fragrant
  • 1 clove Garlic, smashed with -pepper) or freshly ground
Directions
  1. 1
    Combine soy sauce, sake, grated fresh ginger, smashed garlic, and sansho pepper (or ground black pepper) in a shallow bowl to create the marinade.
  2. 2
    Cut 1.5 lbs of boneless chicken into 1-inch squares and add them to the marinade, tossing well to coat evenly.
  3. 3
    Let the chicken marinate at room temperature for 20 minutes, or refrigerate for up to 8 hours for deeper flavor.
  4. 4
    In a separate shallow bowl, whisk together 1/3 cup all-purpose flour, 1/3 cup cornstarch, 1/4 teaspoon salt, and black pepper.
  5. 5
    Remove chicken pieces from the marinade, letting excess liquid drip off, then dredge each piece in the flour mixture, shaking off any excess.
  6. 6
    Place the coated chicken pieces on a plate and let them rest for 5 minutes to help the coating adhere.
  7. 7
    Heat 2 inches of vegetable oil in a heavy-bottomed pan or deep fryer to 350°F (175°C).
  8. 8
    Carefully add 4-5 pieces of chicken to the hot oil and fry for less than a minute until lightly set; this is the first fry.
  9. 9
    Transfer the chicken to paper towels to drain and let cool slightly.
  10. 10
    Reduce the oil temperature to 325°F (160°C).
  11. 11
    Return the chicken to the oil, frying 6-7 pieces at a time for 3-4 minutes until golden brown and cooked through.
  12. 12
    Remove the chicken and drain on paper towels again to remove excess oil.
  13. 13
    Serve the crispy ginger chicken hot or at room temperature, garnished with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 9.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 845.7mg36%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fried chicken, japanese food, ginger, sansho pepper, crispy chicken, double fried, sake marinade, soy sauce, garlic, weeknight dinner, easy recipe, comfort food, asian cuisine, boneless chicken, deep fried, savory, lemon wedges, cornstarch coating, flavorful, homemade, dinner party
Read it online: https://www.chefs-mate.com/recipe/elizabeth-andohs-gingery-fried-chicken/