Appetizers
Heihei Moa “Wings”
Ingredients
- 2 c Water
- ¼ c Sake or Mirin
- 1 T Sugar
- 1 T Salt
- 2 ea. Garlic Cloves, zested
- 1 ea. Small Knob Peeled Ginger, zested
- 2 lbs. Chicken Thighs, cut into rectangular thick strips, about 2 to 3 inches
- ¾ c Rendered Pork Fat or Unsalted Butter
- ½ c Soy Sauce
- 1 T Sugar
- 2 c Panko
- Neutral Oil, as needed for frying
- Green Onion, chopped, as needed
- Cilantro, chopped as needed
- Toasted Sesame Seeds
PREPARATION
Combine water, mirin, sugar, salt, garlic and ginger with the chicken, and allow to brine for at least a few hours. Meanwhile, heat soy with fat/butter and sugar, and simmer until syrupy.
Drain chicken and dredge with panko, ensuring pieces are well coated, and fry in 350°F oil until cooked and crispy. Toss with pork fat soy.
Serve as or on steamed rice, garnished with green onion, cilantro and sesame seeds. Makes 6 to 8 servings.
Salty Cargo, Austin, Texas from Food Fanatics® Magazine