Fried Chicken with Scallion Soy Sauce ユーリンチー

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Make the scallion soy sauce: cut the white part of the Tokyo negi from the green part, saving the green for another use, and thinly slice the white part.
2. Cut off one end of the dried red chili, shake out the seeds, and cut it into thin rounds.
3. Heat 1 tablespoon toasted sesame oil in a small saucepan over medium heat. Add the white negi and stir-fry for 1-2 minutes.
4. Add the chili and stir-fry for 15 seconds.
5. Add 1 tablespoon sake, 2 tablespoons unseasoned rice vinegar, 1½ tablespoons sugar and 6 tablespoons soy sauce. Simmer for 30 seconds, then turn off the heat and set aside. The sauce is enough for 3 thighs.
6. Season the chicken: place the 2 skin-on thighs skin side up in a tray and prick the skin with a fork or knife tip. Season both sides with 1/4 teaspoon Diamond Crystal kosher salt (half that for table salt) and 1/8 teaspoon ground black pepper.
7. Add 2 teaspoons sake and 2 teaspoons soy sauce to the chicken and coat well. Set aside.
8. Heat 2 cups neutral oil in a medium pot over medium heat to 340°F (170°C). Without a thermometer, the oil is ready when small bubbles form around a wooden chopstick inserted into it.
9. While the oil heats, coat the chicken in 4 tablespoons potato starch or cornstarch, pressing it on and shaking off the excess.
10. Gently add one piece of chicken skin side down. Cook 5 minutes, flipping halfway through, and do not touch it for the first 30 seconds. Keep the oil at or below 340°F (170°C), and skim out loose crumbs as you go. Fry one piece at a time.
11. After 5 minutes, move the chicken to a wire rack or paper-towel-lined plate and rest 3 minutes. Check that the internal temperature is at least 165°F (74°C) with an instant-read thermometer. Repeat with the second piece.
12. Cut the chicken into 3/4-inch (2 cm) wide pieces. Reheat the scallion soy sauce, drizzle it over the chicken, and serve the extra sauce on the side.
13. To store, keep leftovers in an airtight container in the fridge up to 3 days or in the freezer up to a month.

Summarized from Just One Cookbook's video. Watch it for the details.

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