Ode to Hot-Star Fried Chicken

• 1 cup sliced scallions (from about 8 scallions)
• 1/2 cup chopped garlic (from about 1 head)
• 2 tablespoons chopped peeled fresh ginger
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons Chinese five-spice powder
• Eight 6-ounce chicken cutlets, 1/4 inch thick
• Canola oil, for frying
• 1 1/2 cups all-purpose flour
• Four 1/2-ounce chicken bouillon cubes
• 1 teaspoon paprika
• 1/2 teaspoon guajillo or ancho chile powder

1. In a food processor, combine the scallions, garlic, ginger, soy sauce, mirin, sugar, baking soda, five-spice powder and 1 1/2 cups of water and puree until smooth.
2. Scrape the marinade into a large bowl, add the chicken and turn to coat evenly.
3. Cover and let the chicken marinate at room temperature for 30 minutes to 2 hours.
4. In a large enameled cast-iron casserole, heat 2 inches of oil to 300.
5. In a food processor, blend the flour, bouillon cubes, paprika and chile powder to a powder.
6. Transfer to a shallow bowl.
7. Dredge 2 of the chicken cutlets in the seasoned flour.
8. Fry, turning, until golden brown and cooked through, 4 to 5 minutes.
9. Transfer to a rack to drain briefly and keep warm.
10. Coat and fry the remaining chicken; serve hot.

scallions, garlic, fresh ginger, soy sauce, mirin, sugar, baking soda, canola oil, flour, chicken, paprika, guajillo

Taken from www.foodandwine.com/recipes/ode-hot-star-fried-chicken (may not work)