Slurping Turtle’s Duck-Fried Chicken Recipe

Try this Ann Arbor restaurant’s dish at home
Slurping Turtle's Duck-Fried Chicken 
Slurping Turtle’s Duck-Fried Chicken

Since 2014, Slurping Turtle’s Ann Arbor location has been serving up a twist on traditional Japanese ramen and sushi dishes. Here, they share a recipe for Duck-Fried Chicken, a soy-sesame marinated chicken fried in duck fat.

How to Make Slurping Turtle’s Duck-Fried Chicken

Ingredients

1 cup soy sauce

1/2 cup sake

1 Tbsp. minced garlic  

1 Tbsp. minced ginger

1 Tbsp. sugar 

2 Tbsp. sesame oil

1 4-in. piece lemongrass

8 boneless chicken thighs

6 cups duck fat

1 cup corn starch

Salt to taste

Napa Cabbage Slaw Ingredients

8 leaves Napa cabbage, stemmed and thinly sliced

1 medium carrot, peeled and julienned

2 scallions, trimmed and thinly sliced on a diagonal

1/2 medium red onion, thinly sliced   

In a mixing bowl, combine cabbage, carrot, and onion and mix thoroughly. Set aside and chill.

Siriracha Aioli Ingredients

1 cup mayonnaise 

1 Tbsp. Sriracha

1 tsp. minced garlic

Combine all ingredients in a small bowl and stir until creamy and well incorporated. Set aside. 

Directions

In a small pot, combine garlic, ginger, soy sauce, sake, sesame oil, sugar, and lemongrass. Place on medium-high heat until the marinade beings to simmer. Prepare chicken thighs by cutting into three to four pieces per thigh. Combine marinade and chicken, cover and chill for at least 2 hours. 

Heat duck fat in a medium Dutch oven over medium-high heat until the oil reaches 350 degrees. While the duck fat is heating, place the corn starch in a large bowl. Toss the chicken in the corn starch until every piece is evenly coated. Fry the chicken in two batches until crisp and golden brown or until an instant-read thermometer inserted into the largest piece of the thigh reads 165 degrees, about 5-7 minutes per batch. Once the chicken is cooked through, transfer to a wire rack placed over a paper towel-lined sheet tray. Season the chicken with salt while hot. 

To serve, divide the chicken evenly on plates and serve with slaw. Drizzle the Sriracha aioli over the slaw and a small portion on the plate for the chicken.


Slurping Turtle, 608 E. Liberty St., Ann Arbor; 734-887-6868; slurpingturtle.com 

Facebook Comments