The chicken may come out with a faint white coating as it dries down. This happens to me occasionally and is just extra cornstarch accumulating in the oil as you fry and is no cause for concern. If you want to ensure you’ll avoid the potential white coating you’ll need fresh oil with every batch you fry- which is a real hassle, but you live your life!
- 2 lbs boneless skinless chicken thighs
- 2 cups cornstarch
- Oil for frying
- 1 cup tamari
- 1 cup white vinegar
- 2 crumbled or ground bay leaves
- 1/4 tsp ground cinnamon
- 1 Tbsp ground black pepper
- 2 Tbsp sugar
- 1 head garlic (minced)
- 1 serrano chile (sliced)
- In a small saucepan combine all ingredients except for the chicken thighs, cornstarch, and oil and bring to a boil.
- Reduce heat to medium-low. Allow to simmer for 5 minutes and cool- we’re just mellowing out the bay leaf flavor.
- While sauce is cooling cut the chicken thighs into bite sized pieces, and place in the container you wish to marinate your chicken in.
- When marinade has cooled reserve one 1/2 to 1 cup for dipping and set aside.
- Pour the remaining sauce over chicken making sure all chicken is submerged and coated.
- Marinate your chicken for at least 1 hour, but up to overnight in the refrigerator.
- When chicken has marinated, begin to heat your oil in a heavy bottomed pan. The oil should remain between 350 and 400 degrees Fahrenheit while frying.
- While oil is heating place the cornstarch into a large bowl.
- Remove chicken from marinade and working in batches roll around in the cornstarch. You don’t want any spots undercoated. Mo’ coated mo’ betta’!
- If your oil isn’t ready by the time they’re all coated just let your chicken hang out in the cornstarch until it is.
- When oil is ready fry the chicken in batches. This should be really fast. Mine cook in about 2-4 minutes, but please cook them until the chicken reaches 165 degrees Fahrenheit- ain’t nobody got time for salmonella.
- Enjoy as is or dipped in the reserved sauce!
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