Adam Liaw's fried chicken with vinegar dressing
The vinegar dressing, which is infused with raw aromatics such as ginger, garlic and chilli, really livens up this simple fried chicken dish.
Ingredients
4 chicken thighs fillets, cut into 4cm pieces
1 tsp soy sauce
½ cup potato starch or cornstarch
2 cups vegetable oil, for deep frying
½ head iceberg lettuce, shredded
Vinegar dressing
3 tbsp rice vinegar
2 tbsp caster sugar
2 tbsp soy sauce
5 thin spring onions, finely sliced
1 large red chilli, sliced
1 tbsp toasted sesame seeds
1 tsp sesame oil
1 clove garlic, minced
½ tsp grated ginger
Method
1. Mix the ingredients for the vinegar sauce and stir well to dissolve the sugar.
2. Toss the chicken pieces in the soy sauce first, then in the potato starch. Heat the oil to 180C and fry the chicken pieces in batches for about 4-5 minutes each, until just cooked through.
3. Place the lettuce on a serving plate and top with the chicken. Pour the dressing over everything to serve.
Also try: Adam Liaw's tuna, radish and cucumber salad
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/fried-chicken-with-vinegar-dressing-20211123-h1zxxk.html