New twists offered for classic fried chicken
It’s a challenge for many families to vary the cooking of chicken parts.
This recipe — acquired by TV cook Bob Blumer from a small, family-run pub near Tokyo — is a lively treatment of chicken thighs, the meatiest piece of the bird. Soy sauce is used generously in Blumer’s latest cookbook, Flavorbomb: A Rogue Guide to Making Everything Taste Better (Appetite by Random House, $35), featuring 75 recipes with photos by Suzi Q. Varin.
A one-time Montrealer now based in Los Angeles, Blumer reveals his liking for French cooking techniques, used with seasonings from around the world. His long and detailed glossary of ingredients is a must-read. Take note of his warning to check that your pantry foods still have fresh flavour.
Directions:
Cut chicken, skin included, into generous cubes, about 3/4 inch (2 cm).
In a plastic bag or medium bowl, combine 1/3 cup (75 ml) each of the soy sauce, mirin and sake, and 2 tablespoons (30 ml) of the ginger. Add chicken cubes, toss in the marinade, and refrigerate for one hour or more; three to 24 hours is recommended.
For the dipping sauce: In a small bowl, combine remaining soy sauce and mirin, the wasabi and the remaining ginger. Set aside.
When ready to cook, preheat a deep fryer or fill a tall, heavy pot one-third full of oil, to 350 degrees F (175 C).
Measure potato starch into a medium bowl. While oil is heating, use slotted spoon to remove chicken from marinade. Add chicken to the bowl of potato starch, a few pieces at a time, tossing until each piece is well coated. Shake off excess potato starch and place chicken on rack to dry for 10 minutes. Divide chicken into two batches. Fry the first batch in the hot oil for three minutes or until golden brown, crisp on the outside and cooked through. Remove with a slotted spoon and drain on paper towels. Repeat with second batch.
Sprinkle with sesame seeds and green onions, and serve with dipping sauce.