June 15, 2016


For the marinade

In a shallow bowl, mix marinade ingredients. Add the chicken, turning in the bowl to ensure coverage. Refrigerate, allowing chicken to marinate for at least 30 minutes and up to 3 hours.

Prepare a deep fryer or deep pan with at least one inch of peanut or vegetable oil and heat to 350°. Dredge marinated chicken in potato starch and then fry, turning after 2 minutes, until chicken is cooked through (about 5 minutes total, depending on size of chicken thigh). Remove and drain on paper towels.

To Serve: Top chicken with sriracha mayo, pickled onions (see below) and a crack of pepper and garnish with sliced scallion. Place on your favorite salad for a great summer lunch!

Pickled Onions

Whisk the vinegar, sugar and oregano together. Add red onion and let pickle overnight in the refrigerator.

Sriracha Mayo

Mix all ingredients together in mixing bowl.

3-4 servings


  • 1 pound boneless, skin-on chicken thighs
  • ½ cup potato starch
  • Pinch of black pepper
  • 2 to 3 scallions, sliced
For the Marinade
  • 1 elbow fresh ginger (about a 2-inch piece), peeled and minced
  • 1 clove garlic, sliced
  • 1 scallion, chopped
  • 1½ tablespoon honey
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce
Pickled Onions (makes about 1 heaping cup)
  • 1 cup rice wine vinegar
  • ¼ cup white sugar
  • 1 tablespoon Mexican oregano
  • 1 red onion, thinly sliced
Sriracha Mayo
  • 1 cup mayo
  • 1 tablespoon sriracha
  • Pinch of salt
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