Secret Cajun Chicken Recipe

[GETmelon] You need a piece of ginger about an inch long, an apple, a clove of garlic, hon mirin, sake, sesame oil, and tamari
[GETmelon] Peel the ginger, apple, and garlic and then grate them into a large tuperwar container
[GETmelon] Any wide shallow container with a sealable lid will work.
[GETmelon] Add in 1/4 cup sake, 2 tbsp mirin, 1 tsp oil, and 1/8 cup tamari
[GETmelon] Cover and let sit over night in the fridge so the flavours mingle.
[GETmelon] What happens next is a matter of personal choice.
[GETmelon] Some people like thighs because the higher fat content makes for a richer flavour and that is what nips usually use.
[GETmelon] I prefer breasts so I am going to go with that
[GETmelon] Take two breasts and slice them into small pieces no bigger than an inch long and a half inch thick.
[GETmelon] place the pieces in the sauce you prepared and cover and shake to ensure complete coverage.
[GETmelon] Place in the fridge and let soak.
[GETmelon] Depending on how salty you like it you can do it two ways.
[GETmelon] If you like a delicate taste after letting them soak for a half hour, give them another shake and put them back in the fridge
[GETmelon] If you like a stronger flavour(I usually do when I am drinking) let them soak for an hour before shaking them and letting them soak for another.
[GETmelon] After the soak fill a pot with vegetable oil and place on medium heat.
[GETmelon] Once the oil reaches cooking temp you can just leave it alone because it won't burn.
[GETmelon] When the second soak is done fill a seperate wide shallow lidded container with potato starch. About a half cup will do.
[GETmelon] Remove the chick from the fridge and one by one shake the excess moisture off each piece of chicken and place it in the potato starch
[GETmelon] When all the chicken has been transfered cover the chicken and starch and shake briskly until they have a uniform coverage
[GETmelon] If they look slimy and wet when you open the container add a little more starch and shake again until they have a dry powdery looking sovering.
[GETmelon] Add pieces to the heated oil until there is a single layer on the bottom of the pot.
[GETmelon] They are done cooking when they float to the top of the oil
[GETmelon] Place them on a clean paper towel to cook and lose the excess oil
[GETmelon] It is dank as fug
[GETmelon] If you make them salty they go so god damned good with homemade honey mustard sauce and beer
[GETmelon] 1/2 cup mayonaise 3tbsp honey 2 tbsp yellow mustard 1 tbsp dijon 1/2 tbsp lemon juice.
[GETmelon] Mix in a bowl with a fork until smooth and creamy. Refrigerate over night so the flavours blend.
[GETmelon] Shit is cash