I’ve been a huge fan of Dave Chang since forever. One of the dishes I’ve always wanted to try at Momofuku is the caviar and fried chicken. I’ve never been to New York with enough people, or enough money for that matter. So it was always the stuff of dreams.
Until I saw Lady&Pups post about her fried chicken and salmon roe. Of course! You can make this shit at home. And personally, I prefer salmon roe over caviar, but that might be because I’ve never had the real stuff.
- 500 gr chicken thigh, cut into 4 cm strips
- oil for deep frying
- 1 egg
- 1 finely grated clove of garlic
- a 2 cm piece of ginger, peeled and also finely grated
- 1 tbsp sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp cane sugar
- 5 tbsp potato starch
- 1 tsp cinnamon (this sounds weird but it works)
- Kewpie mayo
- jar of salmon or rainbow trout roe
Mix together the egg, garlic, ginger, sesame oil, soy, sugar, potato starch, cinnamon and pepper. Add the strips of chicken and leave to marinade for about 30 minutes while you heat the oil to about 170 degrees Celsius.
Be sure to set up a plate or shallow dish with kitchen towels to move your chicken to once you’re done frying.
Now, stir the chicken and marinade thoroughly before you start frying the chicken in batches. The starch will sink to the bottom of the marinade otherwise and the chicken really needs a good layer of marinade/ batter to crisp up.
Depending on the size of your fryer, fry the chicken in small batches until golden brown and crisp. My fryer holds about 3 pieces at a time. Move to the kitchen towel lined plate while you fry up the remainder of your chicken.
Plate this however you want. You can either serve all of the chicken on a big tray, douse it in Kewpie in a zig-zag or stripe pattern and then toss on all the salmon roe in one go, or be on the safe side and serve the chicken, roe and Kewpie separately, and let your dinners ‘build their own’.
Either way it’s a very very good time.