|Serves||3 to 4|
|Total Time||2 hours|
The traditional accompaniment for this dish is lemon wedges. Feel free to skip making the sauce and serve the chicken just with lemon instead.
|4||boneless, skinless chicken thighs (about 1 pound)|
|6||Tbsp. shaoxing rice wine or sake|
|3||Tbsp. soy sauce|
|2||tsp. grated ginger|
|1||tsp. sesame oil|
|~||Refined vegetable oil for deep-frying (such as peanut, canola, soybean, or safflower)|
|~||Steamed rice and fresh lemon wedges, for serving|
This content is from the Matthew Amster-Burton collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better