Crispy Asian-Style Chicken Riblets
Ingredients
- • 1000 g chicken riblets (split chicken breast with rib meat)
- • 60 ml soy sauce
- • 30 ml rice wine vinegar
- • 45 ml honey
- • 15 ml sesame oil
- • 4 cloves garlic
- • 15 g fresh ginger
- • 60 g cornstarch
- • 60 g all-purpose flour
- • 480 ml vegetable oil for frying
- • 3 item green onions
- • 10 g sesame seeds
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Cut the chicken riblets into individual pieces between each rib bone, creating bite-sized portions
- 2
In a bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, minced garlic, and grated ginger to create the marinade
- 3
Place chicken pieces in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours
- 4
In a shallow dish, combine cornstarch and flour. Season with salt and pepper
- 5
Remove chicken from marinade (reserve marinade for sauce) and coat each piece thoroughly in the flour mixture
- 6
Heat vegetable oil in a large skillet or wok to 350°F (175°C)
- 7
Fry chicken pieces in batches for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C)
- 8
Transfer cooked pieces to a paper towel-lined plate to drain excess oil
- 9
In a small saucepan, bring reserved marinade to a boil and simmer for 2-3 minutes until slightly thickened
- 10
Toss the fried chicken pieces in the heated sauce
- 11
Garnish with sliced green onions and sesame seeds before serving...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect chicken riblets is not overcrowding the pan when frying - work in batches to maintain oil temperature. For an extra kick, add a teaspoon of chili garlic sauce to the marinade!"
