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Momofuku Inspired Fried Chicken with Ikura

Dorothy Porker
A home-style version of the fried chicken and caviar they serve at Momofuku, with Japanese fried chicken, Japanese mayo and salmon roe.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Dinner, Lunch, Main course
Cuisine American, Asian, Japanese
Servings 2

Equipment

  • Plate x2
  • Deep fat fryer
  • Paper towels

Ingredients
  

  • 1 medium egg
  • 1 clove garlic finely grated
  • 1" - 2.5 cm ginger peeled and finely grated
  • 1 T - 15 ml sesame oil
  • 1 1/2 T - 25 ml soy sauce Japanese preferred
  • 1 t - 5 gr cane sugar plane will suffice if that's what you've got
  • 5 T - 75 gr potato starch corn starch or rice flour will also work in a pinch
  • 1 t - 5 gr cinnamon yes really
  • pinch pepper
  • 4 pieces chicken boneless, skinless, cut into1.5 inch/ 4 cm strips
  • oil for deep fat frying
  • salt

To serve

  • Kewpie mayo to taste, if you can't get Kewpie, mix some MSG into 'regular' mayo
  • salmon or trout roe (imitation) caviar also works (in a pinch?)
  • 2 medium eggs soft boiled or poached, optional

Instructions
 

  • Mix together 1 egg, 1 clove of garlic, 1" - 2.5 cm ginger, 1 T - 15 ml of sesame oil, 1 1/2 T - 22.5 ml of soy sauce, 1 t - 5 gr of sugar, 5 T - 75 gr potato starch, 1 t - 5 gr cinnamon and a pinch of pepper shallow plate. Add 4 pieces of chicken , cut into strips and leave to marinade for about 30 minutes in the flavored batter.
  • Preheat your deep fat fryer to 180° C/ 360° F .
  • Be sure to set up a plate with paper towels to move your chicken to once you're done frying.
  • Now, stir the chicken and batter thoroughly before you fry the chicken in batches. The starch can sink to the bottom of the marinade and the chicken really needs a good layer of properly mixed batter to crisp up.
  • Depending on the size of your fryer, fry the chicken in small batches until golden brown and crisp. This should take 5-10 minutes depending on the size of your pieces of chicken.
  • Move to the kitchen towel lined plate while you fry up the remainder of your chicken. Finish the fried chicken with some salt.

To serve

  • Plate this however you want. You can either stack all the strips of chicken on a big tray, douse them in Kewpie in a zig-zag or Jackson Pollock-style splatter pattern and then toss all the salmon roe on top in one go, or serve individual portions on smaller plates, mayhaps with a soft boiled egg, to avoid fights. Or serve the chicken, roe and Kewpie separately, and let your dinners 'build their own'. Either way you're in for a very good time.

Notes

This recipe is not suited for the air fryer because the batter is very loose.
Keyword david chang, fried chicken, Japanese food, kewpie mayo, Lady and Pups, maori murota, momofuku, msg, salmon roe, tokyo cult recipes