Dinner: Rustic Canyon Family Meal Fried Chicken

Recipe by Jeremy Fox One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Ingredients

1 cup mirin (sweet Japanese rice wine)
1 cup soy sauce
1 cup unseasoned rice vinegar
1/2 cup chopped peeled ginger
1/2 cup garlic cloves (20 –25), smashed, peeled
1 (3 1/2 –4-pound) chicken, cut into 10 pieces
Vegetable oil (for frying; about 3 cups)
2 cups all-purpose flour
2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Instructions

Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2 –12 hours.
Preheat oven to 350 °F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350 °F.
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10 –15 minutes. Season with salt.

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