Crispy Chicken with Tartar Sauce
- Cook
- 11 min
2 chicken thighs (⅔ lb each), skin-on, boneless, cut in half lengthwise
1 teaspoon kosher salt
Freshly ground black pepper
Coating
½ large egg, beaten
2 tablespoons all-purpose flour
4 tablespoons potato starch
2 tablespoons vegetable oil
Sweet Vinegar Sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons fresh ginger, grated (can be substituted with ground ginger)
Tartar Sauce
2 hard-boiled eggs, finely chopped
2 tablespoons mayonnaise
2 tablespoons plain yogurt, unsweetened
¼ red onion, minced
2 tablespoons pickled daikon (takuan), finely chopped
Fresh parsley, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
In a small saucepan, add in ingredients for Sweet Vinegar Sauce. Bring to a boil, then remove from heat once the mixture thickens. In a small bowl, mix ingredients for Tartar Sauce and set aside.
Season chicken thighs with salt and pepper, and let them sit for about 30 minutes. Pat the chicken dry to remove any excess moisture. In a bowl, mix ingredients for Coating, then coat the chicken evenly. Dredge them in potato starch, shaking off any excess.
Preheat the pot over medium heat for about 2 minutes. Add oil and spread it evenly. Once the oil starts to smoke, place the prepared chicken skin-side down. Sear over medium heat for about 1 minute. Cover and steam-roast over low heat for 4 minutes.
Uncover and flip the chicken. Continue searing uncovered over low heat for another 4 minutes or until crispy. Flip again, searing the skin-side for about 2 minutes or until crispy.
Place the chicken on a paper towel to drain excess oil. Cut into bite-sized pieces and transfer to a serving dish. Top with the prepared Tartar Sauce and drizzle with Sweet Vinegar Sauce.
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