Crispy Asian-Style Chicken Riblets

Instructions

1. 1

   Cut the chicken riblets into individual pieces between each rib bone, creating bite-sized portions

2. 2

   In a bowl, whisk together soy sauce, rice wine vinegar, honey, sesame oil, minced garlic, and grated ginger to create the marinade

3. 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. 4

   In a shallow dish, combine cornstarch and flour. Season with salt and pepper

5. 5

   Remove chicken from marinade (reserve marinade for sauce) and coat each piece thoroughly in the flour mixture

6. 6

   Heat vegetable oil in a large skillet or wok to 350°F (175°C)

7. 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. 8

   Transfer cooked pieces to a paper towel-lined plate to drain excess oil

9. 9

   In a small saucepan, bring reserved marinade to a boil and simmer for 2-3 minutes until slightly thickened

10. 10

    Toss the fried chicken pieces in the heated sauce

11. 11

    Garnish with sliced green onions and sesame seeds before serving...