Japanese Fried Chicken with Ginger Maple Gochujang Sauce

  • Recipe by: Cal Spinelli
  • Prep time: 2 hours to marinate
  • Cook time: Several batches at 10 minutes each
  • Servings: 4 servings

This is a crispy, delicious recipe for fried chicken from our friend, Cal Spinelli. Runamok’s Ginger Infused Maple is used in both the marinade and the dipping sauce.

Runamok Maple - Recipe Japanese Fried Chicken with Ginger Maple Gochujang Sauce

Ingredients

For the chicken

  • 6 chicken thighs, cut into strips
  • 3 cups potato starch
  • 1 cup soy sauce
  • 3 cloves garlic
  •  1-2 Tbsp minced ginger
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp Runamok Ginger Infused Maple
  • Scallions for garnish
  • Vegetable or peanut oil for frying

For the sauce

  • 1/2 cup mayonnaise
  • 2-3 Tbsp Runamok Ginger Infused Maple
  • 2 Tbsp gochujang sauce
  • 1 tsp sambal oelek chili paste
  • Splash of soy sauce

Instructions

  1. Marinate chicken in soy sauce, garlic, ginger, rice wine vinegar, and ginger maple for 2+ hours in the refrigerator.
  2. Remove from the fridge. Put potato starch in a bowl and dredge chicken thighs in potato starch and let sit for another 20-30 minutes.
  3. Heat oil in a deep pan until dropping a few bits of batter sizzles. Add chicken in batches but don't crowd it. Deep fry each batch until deep golden brown. Remove to a platter lined with paper towels to drain.
  4. Mix 1/2 cup mayonnaise, ginger maple, gochujang sauce, samba oelek chili paste, and a splash of soy sauce in a ramekin.
  5. To serve, place chicken on a platter and top with scallions. Add sauce on the side for dipping.

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