- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 1 pound Rocky chicken thighs, cut into 1½-inch pieces
- 1 tablespoon grated ginger
- 1 clove garlic, crushed
- ¼ cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice cooking wine)
- 2/3 cup cornstarch
- Vegetable oil for frying
- 1 lemon, cut into wedges, for serving
- Homemade Kewpie Mayo:
- ½ cup Best Foods mayonnaise
- 3 teaspoons rice vinegar
- 1 teaspoon sugar
Combine homemade Kewpie mayo ingredients together in a small bowl, mix well and set aside.
In a medium-sized bowl, combine the ginger, garlic, soy sauce & mirin then mix well. Add chicken pieces and stir to coat in the mixture. Cover with plastic wrap and refrigerate for at least 20 minutes.
Cover a plate or baking tray with a paper towel and place a wire rack over the top (this will be used to drain the chicken pieces after frying). Place the cornstarch in a bowl and heat the oil in a high-sided saucepan to 350 degrees.
Remove the chicken from the fridge and one-by-one take the pieces of chicken and coat completely in cornstarch and place gently in the hot oil. Don’t overcrowd the pot, it’s best to fry the chicken in 4-5 batches, depending on the size of your saucepan.
Deep fry each batch for 1½ minutes, then remove and place on the wire rack. Once all batches are complete, starting with the first batch again, place the chicken back into the oil and deep fry a second time for another minute. Remove and place on the wire rack until all the chicken is done.
Serve with your homemade Kewpie mayo dip and lemon wedges.