Serves: 12
Ingredients
Serves: 12
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
2 teaspoons minced ginger
6 cloves garlic, minced
2 lbs. dark chicken cutlets, cut in 1½-inch pieces
2 cups cornstarch, or more as needed
5 cups oil
To Serve:
Chopped scallions
Spicy mayo
In a bowl, combine soy sauce, vinegar, honey, ginger, and garlic. Add chicken, toss to coat, and let marinate for 30 minutes at room temperature.
Add the cornstarch to a 9×13-inch pan and coat each piece of chicken well. Shake off excess cornstarch..
In a large, deep skillet, heat the oil until piping hot. Deep-fry the chicken in batches for 2 minutes.
Transfer to a tray and let sit for 5 minutes, then refry for another 2–3 minutes or until extra-crispy.
Sprinkle with scallions and serve with spicy mayo.
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