Fried Teriyaki Chicken Thigh and Rice Vermicelli (Asian)
This is a recipe that is somewhat modified from the Buttermilk Fried Chicken when I tried on Sunday. It is a little more Asian in taste as I use Teriyaki seasoning for the chicken thigh meat. I had also brine them for about 3 hours prior to coating them with one egg mixture and the final coat of breadcrumbs. Then the deep frying in relatively hot oil. The chicken is really delicious because it is juicy inside and the coat is crispy on the outside. I really like this recipe. For the rice vermicelli, after boiling to soften it, I lightly fry it with some garlic and olive oil, then added a light soya sauce. Garnishes for this are blanched carrots and broccoli.