Author Notes
Literally...this recipe comes from my brother Chef Samir D... He made it for me some 40 years ago! —nykavi
Ingredients
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1 pound
boneless skinless Chicken Thighs
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2 teaspoons
Soy Sauce
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3 tablespoons
Garlic paste
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1/2 cup
Cilantro
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1/2 cup
Arrowroot
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a large pinches
Ajinomoto (optional)
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Canola oil for frying
Directions
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Wash and pat dry chicken. Chop chicken into 1 1/2 to 2 inch pieces. Place in a glass bowl.
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Chop cilantro finely.
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Add soy sauce, garlic paste and cilantro to chicken. Stir to mix. Cover and refrigerate 8 hours or overnight for best results.
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When you are ready to fry, heat oil in a wok or deep saucepan. You should have at least 2-3 inches of oil in the pan.
Coat chicken pieces with cornstarch and drop gently into hot oil. Fry 4-5 pieces at a time so as not to crowd the pan. Overcrowding will lower the temperature of the oil resulting in a longer fry and oilier chicken.
Fry chicken, turning often till crusty, 6-8 minutes per batch. Drain on paper towels. Keep chicken warm in a low oven while you fry the rest of the pieces.
Serve as an appetizer or part of an Asian meal.
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