FRIED CHICKEN WITH A LEEK SAUCE

Deep-fried Chicken with Leek Sauce

Deep-fried Chicken with Leek Sauce

 

Ingredients | Serves 4

  • 500g boneless chicken thighs with skin on

  • ½ tablespoon soy sauce

  • ½ tablespoon sake 

  • Potato starch- for coating the chicken 

  • Sunflower or vegetable oil - for deep frying 

    For the leek sauce

  • ½ - 1 leek 

  • 50ml soy sauce 

  • 1 tablespoon sake 

  • 30ml rice vinegar 

  • 1½ tablespoon sugar 

  • ½ Sunflower or vegetable oil

  • 1 red chilli, without seeds, roughly chopped

SHOP THE LOOK

Method

  1. To make the leek sauce: Pierce the leek randomly with a sharp knife and then chop finely - this method makes it easier to mince. 

  2. Mix the soy sauce, sake, rice vinegar and sugar together in a bowl. Heat the oil in a frying pan and lightly sauté the minced leek and red chilli. Then add the soy sauce, sake, rice vinegar and sugar to the pan, stirring occasionally. When the sugar has dissolved take off the heat and set aside.

  3. Pierce the chicken skin with a fork, cut any large pieces in half and marinade for 5 minutes in the soy sauce and sake.


  4. Remove the chicken from the marinade and coat thoroughly with potato starch.

  5. For the best results, the chicken should be at room temperature before deep-frying. 


  6. Deep-fry the chicken at a medium-high temperature (170°-180℃), making sure each piece is completely immersed in the oil so that it cooks on the inside while remaining crispy on the outside.

  7. Cook the chicken 3 minutes per side or when golden brown, drain, and cut into easy-to-eat pieces just before serving. Place on a serving plate and cover with the leek sauce. 

 
 
Recipe from p42 from Everyday Harumi

Recipe from p42 from Everyday Harumi

 
Nihal Shah