Ingredients
- 8 chicken thighs (boneless, skin on)
- ¾ cup mochiko flour (sweet rice flour)
- ¼ cup cornstarch
- 2 large eggs
- 2 tbsp soy sauce
- 2 tbsp ginger (grated)
- 2 tbsp sake
- 2 tbsp gochujang (Korean hot chili sauce)
- 2 tbsp water
- 2 cups all-purpose flour
- 2 cups cornstarch
- 1 tbsp salt
- ¾ cup mayonnaise
- 2 tsp gochujang
- 1 tsp garlic (mashed)
- ¼ cup sake
- 2 tbsp mirin sweet cooking wine
- 2 tsp sugar
- 2 tsp miso paste
- 2 tsp lemon juice
- 1 oz rice crackers (crushed)
- ¼ cup nori furikake
- 2 cups steamed rice
Directions
Step 1
In a medium bowl, sift together the mochiko flour, cornstarch and salt. Mix well. In a small bowl, combine eggs, soy sauce, ginger, sake, gochujang and water. Whisk into dry ingredients. Add chicken to mixture. Marinate for 4 hours; or overnight.
Step 2
Heat a fryer to 350˚F. In a medium bowl, sift together the flour, cornstarch and salt. Dredge chicken thighs in the flour mixture and shake off any excess. Deep-fry until golden brown. For the aioli; combine mayonnaise, gochujang and garlic in a small bowl. Whisk until well incorporated.
Step 3
For the rice cracker crumble; combine the rice crackers and furikake in a small bowl. Mix well.
Step 4
In a saucepot, combine the sake, mirin and sugar, stir. Place over medium heat and bring to a simmer. Remove from heat and stir in miso and juice.
Step 5
To serve; dice the cooked chicken and place on top of a bowl of steamed rice. Garnish with a dollop of the aioli and a pinch of the rice cracker crumble.
Step 6
Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.
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