Ginger Fried Chicken And Fresh ‘ahi Poke Recipe

Marinate the chicken

Pat the chicken thighs dry with paper towels. In a bowl combine 2 tbs grated ginger, 2 tsp minced garlic, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil and 1/2 tsp freshly ground black pepper. Add the chicken and toss to coat. Cover and refrigerate for 20–30 minutes (can marinate up to 2 hours).

Prepare the coating

In a shallow dish whisk the egg until combined. In a second shallow dish mix 1 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp fine sea salt. Set both stations near the stove.

Dredge and fry

Heat about 1 cup (or enough to come ~1/2 inch up the side of a skillet) vegetable oil in a large skillet or cast-iron pan over medium-high heat until a small pinch of flour sizzles on contact (around 350°F / 175°C). Remove chicken from marinade letting excess drip off, dip into the beaten egg, then dredge thoroughly in the flour-cornstarch mixture pressing to adhere. Fry in batches without overcrowding, 4–5 minutes per side for bone-in small thighs or about 3–4 minutes per side for boneless, until golden brown and internal temperature reads 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Finish and garnish

When all pieces are cooked, sprinkle with sliced scallions and toasted sesame seeds. Serve immediately alongside rice and poke. Offer lemon or lime wedges for squeezing over the chicken if desired.

Prepare tuna and aromatics

Keep the tuna very cold. Pat dry with paper towels and cut into uniform 1/2" (1.2 cm) cubes. Finely dice 1/4 cup sweet onion or shallot, mince 1 tsp fresh ginger and thinly slice 2 green onions. If using avocado and cucumber, dice those now and keep chilled.

Make the poke dressing

In a mixing bowl combine 2 tbs light soy sauce, 1 tsp sesame oil, 1 tsp macadamia or neutral oil (optional), minced ginger, and 1/4 tsp fine sea salt. Add a pinch of chili flakes or togarashi to taste if you want heat.

Toss together

Add the diced tuna, diced onion/shallot, and most of the green onions to the dressing. Gently toss to coat, taking care not to break up the cubes. If using avocado and cucumber, fold them in gently at the end so they remain intact. Taste and adjust salt or soy if necessary. Chill until serving (no more than 15–20 minutes).

Plate

Spoon the poke into a chilled bowl or onto a bed of mixed greens or rice. Garnish with remaining green onions and a light sprinkle of sesame seeds or a drizzle of sesame oil if desired. Serve immediately with the fried chicken and steamed rice.

Portion steamed rice into bowls (about 1 cup cooked rice per person). Place 2–3 pieces of ginger fried chicken alongside a generous scoop of fresh ahi poke. Add mixed greens or shredded cabbage if using. Serve with lemon or lime wedges. Recommend eating poke fresh and chicken hot; assemble plates just before serving.