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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Massage chicken pieces with 1/2 tsp salt (to remove any unpleasant smell) and wash under cold running water and pat dry. | 2. If using bone in chicken legs, cut thigh meat (not skin side)in several areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more. If using boneless chicken thighs, pound lightly to flatten for quick frying. | 3. Combine marinade/coating mixture thoroughly in a large bowl and marinate chicken for 30 minutes. Because this coating is thick, it is best to use your hand to coat the chicken pieces. In Asia, we call these types of coating marinades as simply marinades since it does impart taste to the food being marinated. | 4. While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside. | 5. Make relish by combining all relish ingredients and set aside. | 6. With ample oil (about 1 inch in depth) in a wok or deep fryer, heat oil to medium high. Fry chicken turning them occasionally and adjust heat for even frying. They are done when nicely browned and crunchy, and no longer red in the center. This takes approximately 30-40 minutes for bone-in leg sections and about 15-20 minutes for boneless thigh sections. Timing will depend on how high the temperature is. | 7. Remove and cut in bite size pieces using a cleaver for bone in chicken or cut in bite size pieces using a regular kitchen knife for boneless chicken. Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4		boneless	3880.5421	3.0827	296.8433	289.2273
salt	1/2	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
black pepper				-	-	-	-
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
flour	3 -4	tablespoons		0.0	0.0	0.0	0.0
cornstarch	3 -4	tablespoons		0.0	0.0	0.0	0.0
oil				-	-	-	-
rice vinegar	1	tablespoon		-	-	-	-
black vinegar	1	tablespoon		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
water	2	tablespoons		0.0	0.0	0.0	0.0
green onion	6	tablespoons	minced	9.72	2.0664	0.3492	0.1692
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.