Serves 4
Marinade/finishing sauce:
½ cup soy sauce
½ cup brown sugar
叔 cup granulated sugar
5 cloves garlic, crushed
½ teaspoon black pepper
Fried chicken:
1 cup flour
1 tablespoon granulated garlic
Oil, for frying
2 lbs. chicken breast or boneless chicken thighs, skin on
To top:
1 sheet dried seaweed (nori)
4 teaspoons black sesame seeds
5 teaspoons white sesame seeds
To serve:
White rice
Sliced avocado
Coleslaw
Prepare the marinade: In a saucepan large enough to dip the chicken pieces (see step 8), combine the soy sauce, brown sugar, granulated sugar, garlic, and black pepper. Bring to a boil over medium heat and cook for 1 minute, stirring. Set aside.
Marinate: Pound the chicken so the pieces are of equal thickness. Place in a zip-top bag, add an eighth of a cup marinade, and seal. Coat the chicken completely. (If needed, add a few more tablespoons of marinade.) Marinate in the fridge for at least 20 minutes and up to overnight. (I like
to prep until this point
in the morning or the night before.)
Fry: In a bowl, whisk together the flour and granulated garlic.
Heat 2 inches of oil in a frying pan until hot.
Dredge each piece of marinated chicken in the flour, pressing it into the flour so it adheres to all crevices. Shake off excess flour and place the chicken in the hot oil.
Fry for about 12–15 minutes, flipping halfway through, until golden and crispy. (Thin pieces will need less frying time.)
Prepare the topping:
While the chicken cooks, cut the nori into tiny pieces and place in a small container. Add the black and white sesame seeds, seal, and shake to mix.
Transfer fried chicken to a wire rack or a plate lined with a paper towel to cool. Warm the remaining marinade if it has cooled (now we’re using it as a finishing sauce). When all the chicken has been fried, dip each piece in the sauce, place it on a cutting board, and slice into three pieces. Sprinkle generously with the sesame-seaweed topping.
Serve hot with white rice, sliced avocado, and coleslaw.
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