Cilantro Soy Dressing for Slaw
1/2 cup Soy Sauce
1/2 cup Vegetable Oil
1/2 cup Sugar
1/4 cup Rice Vinegar
1/4 cup Sesame Oil
6 sprigs Cilantro leaves
2 stalks of Green onions
2 tblsp Sesame Seeds
Rough chop the green onions and combine all of the ingredients into a blender. Blend to fully incorporate.
6 pieces Organic Chicken Leg and Thigh, bone in, skin on
1 ounce Soy Sauce
2 tablespoons Japanese Karashi Mustard (Spicy Brown Mustard is an acceptable substitution)
4 ounces Buttermilk
1/4 cup Katakuriko Potato Starch (corn starch is an acceptable substitution)
3 ounces Milk
1 thumb of fresh ginger, grated
2 cup All Purpose Flour
2 cup Potato Starch (corn starch is an acceptable substitution)
Cut the back side of the chicken leg to expose the bone. Starting at the top of the bone run your knife down along it, being careful to not cut through the skin on the other side. From this incision slightly butterfly the meat open away from the bone. Spin the chicken leg 180 degrees, and do the same to the other side of the bone.
Mix the Soy sauce and mustard together in a bowl.
Add the buttermilk and potato starch and whisk to combine.
Add the milk and ginger and whisk to combine.
Submerge the chicken pieces in the marinade for at least 4 hours but over night or over a couple nights is even better.
When you are ready to fry, bring a large pot filled half way with oil to 350 degrees.
Drain the chicken thighs in a colander.
Dredge each piece, heavily coating the chicken thighs all over.
Slowly ease the chicken into the oil, being very careful not to over crowd the pot. Fry for about 8 minutes. Pull from the fryer and drain on a rack or a multitude of paper towels. Run a pairing knife along the bone to check that the chicken is fully cooked. If it is still pink inside, drop back into the fryer until it is done.