Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

A fruity strawberry shake made with real strawberries.

Strawberry Shake

In a mixing bowl, combine soy sauce, cornstarch, rice vinegar, and the egg. Whisk until smooth.

Prepare the Marinade

Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

In a saucepan, combine soy sauce, sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Stir well.

Combine Sauce Ingredients

Pour in the chicken broth and bring the mixture to a boil over medium heat.

Add Chicken Broth

In a small bowl, mix cornstarch and water to create a slurry. Once the sauce is boiling, add the slurry and stir until the sauce thickens.

Thicken the Sauce

In a large frying pan or wok, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add the marinated chicken pieces to the hot oil in batches. Fry until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

Fry the Chicken

In a large bowl, toss the fried chicken pieces with the thickened sauce until fully coated.

Combine Chicken and Sauce

Transfer the coated chicken to a serving dish. Sprinkle with sesame seeds and chopped green onions before serving.

Garnish the Dish

Boneless, skinless chicken thighs

Soy sauce

Cornstarch

Rice vinegar

Sugar

Sesame oil

Garlic, minced

Ginger, grated

Red pepper flakes

Chicken broth

Water

Vegetable oil

Sesame seeds

Green onions, chopped