- 1 cup sliced scallions (from about 8 scallions)
- 1/2 cup chopped garlic (from about 1 head)
- 2 tablespoons chopped peeled fresh ginger
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons Chinese five-spice powder
- Eight 6-ounce chicken cutlets, 1/4 inch thick
- Canola oil, for frying
- 1 1/2 cups all-purpose flour
- Four 1/2-ounce chicken bouillon cubes
- 1 teaspoon paprika
- 1/2 teaspoon guajillo or ancho chile powder
How to make this recipe
- In a food processor, combine the scallions, garlic, ginger, soy sauce, mirin, sugar, baking soda, five-spice powder and 1 1/2 cups of water and puree until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat evenly. Cover and let the chicken marinate at room temperature for 30 minutes to 2 hours.
- In a large enameled cast-iron casserole, heat 2 inches of oil to 300°. In a food processor, blend the flour, bouillon cubes, paprika and chile powder to a powder. Transfer to a shallow bowl.
- Dredge 2 of the chicken cutlets in the seasoned flour. Fry, turning, until golden brown and cooked through, 4 to 5 minutes. Transfer to a rack to drain briefly and keep warm. Coat and fry the remaining chicken; serve hot.