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
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.
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