Chicken with Ginger Vinegar

Main Dishes | Jewish cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken with ginger vinegar

Ingredients

Sugar - 4.2 oz
Poultry - 1 piece
Coarse Salt - 3.5 oz
Grapeseed Oil - 27 fl oz
Garlic - 8 cloves
Mild Chili Spice - 1 piece
Ginger - 1.8 oz
Rice Vinegar for Sushi - 1 fl oz
Soy Sauce - 1 fl oz
Sesame Oil - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large container with a lid, mix one liter of water, 100 grams of sugar, and salt. Cut the chicken into four pieces, place it in the marinade, and refrigerate for two hours. Drain the marinade and transfer the chicken to a steamer. Cook for thirty minutes, then place it in the refrigerator for at least two hours, preferably overnight.

Step 2

Take the chicken out of the refrigerator thirty minutes before frying.

Step 3

In a deep skillet, heat a generous amount of oil to 374°F. Fry the chicken until golden brown. Transfer to a plate lined with paper towels.

Step 4

In a container, combine ginger, chili, vinegar, soy sauce, two tablespoons of grapeseed oil, sesame oil, sugar, and a pinch of black pepper. Close the lid and shake well.