Wendell got this recipe from the FeedThePudge site. It had a light, airy crispy coating and was really good. But da splattah!
Ingredients
2 lbs Chicken Thighs
1⁄4 cup Oil, for frying
- Marinade:
1⁄4 cup Kewpie Mayo
2 tbsp Soy Sauce
1⁄2 tbsp Mirin
1 tsp Garlic Powder
1 tsp Ginger Powder
Salt and Pepper, to taste
1⁄4 cup Cornstarch
- Garnishes:
Green Onion
Lemon Wedge
Black Pepper
Directions
- Cut boneless, skinless chicken thighs into bite-sized pieces and trim off any excess fat
- Add chicken to a bowl and combine with Kewpie mayonnaise, soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch
- Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 24 hours
- Heat a pan over medium-high heat with a few tablespoons of oil. Add chicken in an even layer without overcrowding. Cook for 6 to 7 minutes, turning as needed, until golden brown, crispy, and fully cooked through
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