Kettle Brand Spicy-Mochico Chicken

Ingredients

  • 1 tsp sesame oil
  • 1Tbs Garlic powder
  • ¼C sliced green onions
  • ¼C skinned,sliced & smashed Ginger Root
  • ½C Dark Brown Sugar packed
  • ½C White Wine Vinegar
  • 2C Water
  • + 22 more ingredients
    • 1C Aloha Soy Sauce
    • Marinade:
    • Frank's Hot Sauce
    • Hidden Valley Ranch Dressing
    • Peanut Oil for frying
    • Sliced Onions
    • Beaten egg & mirin wash
    • Toasted & Crushed Chili flavored Kettle Corn Chips
    • Mochi Rice powder
    • Juice of 1 Lemon & 1 Lime
    • Marinated boneless, skinless chicken thighs
    • Ingredients:
    • 1 Cookie sheet & wire rack insert
    • 3 rectangular pans
    • Dunking Station set up
    • Time the chicken must be marinated over night.
    • Cast Iron 3in+ deep for frying
    • Large zip lock gallon bags
    • Whisk & large bowl
    • Meat Mallot
    • Cutting Board & Sharp knife
    • Equipment:

Start with thawed bonless,skinless chicken thighs about 12 prick thighs with a fork all over, drench each chicken piece in lemon lime juice mixture & refrigerate til needed Mix all ingredients together til brown sugar dissolves Put drenched lemon/lime chicken juices and all into marinate & refrigerate over night. <> Prepare Kettle Chips... put chips onto cookie sheet and heat on 210 degrees for 3 to 5 min...watch carefully as not to burn chips... you want them a little more toasty. Remove chips from oven and let cool. Place chips in a double zip locked plastic bag and smack til chips resemble bread crumbs. Do this in batches to get a unifom chip crumb. Place chip crumbs in an unbeaten zip lock bag or air tight container til needed. Prepare Chicken: Place a chicken thigh into a zip lock bag or between saran wrap plastice and pound flat ...about 1/4 to 1/2 inch thick . The thicker the chicken the longer the fry time. Place chicken once flatened into the refrigerator til it is needed for next step ..repeat the chicken pounding and refrigeration til all thighs have been flattened. Prepare Fry pan : Pour peanut oil into cast iron pan about 1/2 way up side.... Deep 6" pan should have an oil level about 2.5 to 3 inches up side of pan... Start with 2.5 and add more if needed... set up pan but do not turn on heat yet. Cut up 3 to 5 large onions and set in a bowl near fry pan til needed. Prepare Chicken dunking station : set up #1 pan 1 Box Mochico Rice Powder Cookie sheet & wire rack #2 pan 3 large beaten eggs & 1/4C mirin #3 pan Kettle Chip Crumbs Prepare Dipping Sauce: 1C Ranch Dressing 1/4C Franks Hot Sauce <> mix and refrigerate til needed Now place the onions into the cool peanut oil and turn up the heat. Bring the peanut oil up to 325f....the onions should not splatter or spit due to the slow heat process. Bring chicken out of refrigerator drain off all marinate and toss onions&ginger and marinate...do not re-use marinate for anything Toss chicken thighs into pan with mochico flour/powder til totally covered... place floured thigh onto wire racked cookie sheet and let sit til all chicken pieces are covered. Do this fairly fast we do not want the chicken sitting out too long...5 min maybe. Next step dredge floured chicken into pan #2 egg & mirin mixture do not let chicken sit do each chicken thigh one at a time the only lag time was to let the mochico flour get to know the chicken. Next step directly into Kettle chip crumbs til totally covered and then into hot oil and onion bath depending on the thickness of the chicken 3 to 5 min each side or until golden brown Remove cooked chicken and place onto paper towels to drain & cool Repeat till all chicken is finished and golden. Serve with Dipping sauce, Hot Rice & Cold Salad ENJOY!!!

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