Today, the dipping sauce way outshone the chicken.
I made asparagus in the skillet to serve next to the chicken tenders.
I dipped the asparagus into the dipping sauce and that, is where my planned evening went awry.
OH MY HOLY HELL.
OH MY HOLY TONGUEGASM
INGREDIENTS
500g chicken thigh fillets
1 teaspoon grated fresh ginger
2 tablespoons light soy sauce
1 tablespoon dry sherry
cornflour
oil for shallow-frying
Chilli garlic sauce
½ cup light soy sauce
1/3 cup dry sherry
1 small fresh red chilli, finely chopped
2 cloves garlic, sliced
Instructions
Cut the chicken breasts into equal strips size strips or nuggets
Combine chicken, buttermilk and seasonings into a dish or ziplock baggie, seal/cover and refrigerate for 3 to 5 hours
Mix 2 C flour and 1 Tbsp seasoning in a shallow dish and set aside
Remove chicken from fridge
Dredge chicken through flour (for a super thick crispy skin, dredge through flour, dip back into buttermilk and dredge through flour again) and set aside, repeat this step with all strips
Pour oil into a cast iron skillet or dutch oven, about 2 inches deep.
Heat to 350 (yes, this needs to be exact)
Fry chicken about 5 pieces at a time, this takes about 5 or 6 minutes, turn halfway through until chicken is golden brown on each side.
Lay to drain on a draining rack/cookie cooling rack placed over newspaper or paper towels to cool and drain
Serve with favorite dipping sauce
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