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Ingredients
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Chicken Marinade
Coating
Wasabi Lemon Pepper Aioli
Hot Honey
For Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine soy sauce, sake, grated ginger, minced garlic, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Cut chicken thighs into bite-sized pieces and add to the marinade. Ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Preparing the Coating
- 3
Mix Coating Ingredients
In a separate bowl, whisk together all-purpose flour, cornstarch, and baking powder.
Making Wasabi Lemon Pepper Aioli
- 4
Combine Ingredients
In a small bowl, mix mayonnaise, wasabi paste, lemon juice, lemon zest, and black pepper until smooth. Adjust seasoning to taste.
Preparing Hot Honey
- 5
Mix Honey and Chili
In a small saucepan over low heat, combine honey and red chili flakes. Stir until the honey is warmed and the chili flakes are incorporated.
Frying the Chicken
- 6
Heat Oil
In a deep pan or fryer, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 7
Coat Chicken
Remove marinated chicken from the fridge and dredge each piece in the flour mixture, ensuring it's well coated.
- 8
Fry Chicken
Carefully add coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.
