JAPANESE FRIED CHICKEN

Steps:

• For the marinade:.
• Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
• For the slaw:.
• Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
• For the chicken:.
• Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.
• Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.
• Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
• Serve with the cabbage slaw and garnish with the scallions and kecap manis.
• Cook's Note:.
• Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.