6 chicken thighs
3 cups potato starch
1 cup soy sauce
3 cloves garlic
1 ginger root (or 1-2 tablespoons minced ginger)
1 tablespoon rice wine vinegar
2 tablespoons Runamok Ginger Infused Maple
Scallions for garnish
Vegetable or peanut oil for frying
1/2 cup mayonnaise
2-3 tablespoons Runamok Ginger Infused Maple
2 tablespoons gochujang sauce
1 teaspoon sambal oelek chili paste
Splash of soy sauce
Marinate chicken in soy sauce, garlic, ginger, rice wine vinegar, and ginger maple for 2+ hours and refrigerate. Dredge chicken thighs in potato starch and let sit for another 20-30 minutes. Deep fry chicken until deep golden brown.
Dipping sauce: Mix 1/2 cup mayonnaise, ginger maple, gochujang sauce, samba oelek chili paste, and a splash of soy sauce in a ramekin. Serve on top of chicken with scallions, rice, carrots and broccoli.