Chicken with Ginger Vinegar
Main Dishes • Jewish
Description
Chicken with ginger vinegar
Ingredients
- Sugar 5 oz
- Poultry 1 piece
- Coarse Salt 5 oz
- Grapeseed Oil 25 fl oz
- Garlic 8 cloves
- Mild Chili Spice 1 piece
- Ginger 0 oz
- Rice Vinegar for Sushi 0 fl oz
- Soy Sauce 0 fl oz
- Sesame Oil 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large container with a lid, mix one liter of water, 100 grams of sugar, and salt. Cut the chicken into four pieces, place it in the marinade, and refrigerate for two hours. Drain the marinade and transfer the chicken to a steamer. Cook for thirty minutes, then place it in the refrigerator for at least two hours, preferably overnight.
Step 2
Take the chicken out of the refrigerator thirty minutes before frying.
Step 3
In a deep skillet, heat a generous amount of oil to 375°F. Fry the chicken until golden brown. Transfer to a plate lined with paper towels.
Step 4
In a container, combine ginger, chili, vinegar, soy sauce, two tablespoons of grapeseed oil, sesame oil, sugar, and a pinch of black pepper. Close the lid and shake well.
Step 5
Cut the chicken into pieces, transfer it to a large bowl, and mix it with the sauce. Serve with plain rice.
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