Karaage Fried Chicken Wonton Cup

• total time: 2 hours 20 minutes

Ingredients

24 (3 1/2-inch) Hong Kong–style dumpling wrappers, divided

2 tablespoons neutral cooking oil (such as canola oil), divided, plus more for frying

1 3/4 teaspoons kosher salt, divided

2 tablespoons soy sauce

2 tablespoons agave

1 tablespoon mirin

1 tablespoon sake

1 tablespoon grated fresh ginger (from 1 [3-inch] piece)

1 garlic clove, grated on a Microplane grater (about 1/2 teaspoon)

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 large yellow onion, thinly sliced (about 3 cups)

1/2 cup unsalted butter, cut into pieces

6 large eggs

1 cup rice flour or potato starch

2 tablespoons finely chopped fresh tender herbs (such as flat-leaf parsley, chives, chervil, and tarragon)

Salmon roe or caviar (optional)

Directions

Preheat oven to 375°F. Lightly brush both sides of 12 of the wrappers evenly with 1 tablespoon oil. Flip a standard 12-cup muffin tray upside down. Press 1 wrapper over each inverted muffin well, ensuring wrapper lays flat against side of well, to form a shallow dome.

Bake until cups are crisp and lightly browned, 6 to 9 minutes. Remove from oven, and immediately sprinkle cups evenly with 1/8 teaspoon salt. Carefully remove baked cups from muffin tray, and transfer to a wire rack, arranging cup sides up; set aside. Let muffin tray cool for 5 minutes. Repeat process with remaining 12 wrappers, 1 tablespoon oil, and 1/8 teaspoon salt.

Whisk together soy sauce, agave, mirin, sake, ginger, garlic, and 3/4 teaspoon salt in a medium bowl. Add chicken; let stand at room temperature for 1 hour, stirring occasionally.

Meanwhile, cover and cook onion and butter in a medium skillet over low until onion is completely soft with no color, 25 to 35 minutes, stirring occasionally. Transfer onion mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 1 minute. Sprinkle with remaining 3/4 teaspoon salt. Set aside.

Bring water to boil in a medium saucepan over medium-high. Fill a large bowl with ice and additional water. Lower eggs gently into boiling water, and cook over medium-high for 8 minutes. Transfer eggs to ice water, and let stand for 3 minutes. Remove from water; peel and cut each egg into quarters. Set aside.

Pour additional oil into a large saucepan to a depth of 2 inches; heat until a deep-fry thermometer registers 350°F. Place a wire rack on a paper towel-lined baking sheet; set aside.

Place potato starch in a medium-size shallow bowl. Working in batches, transfer chicken from marinade (allowing excess to drip off) to potato starch, tossing to fully coat; shake off any excess potato starch. Place chicken in an even layer on wire rack. Repeat process with remaining chicken and potato starch.

Fry chicken in 2 batches, stirring often, until deep golden brown and a thermometer inserted into thickest portion of chicken registers at least 165°F, about 3 minutes. Transfer to prepared lined baking sheet; repeat process with remaining chicken, returning oil to 350°F before adding remaining chicken.

Just before serving, place about 1 tablespoon pureed onion in each dumpling cup. Divide chicken evenly among cups (about 1 piece per cup), and top each with a quartered egg. Sprinkle evenly with herbs, and dollop with caviar (if using).

Nutrition

• Calories: 184 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 89 mg
• Sodium: 346 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 10 g