| 400 g | chicken thighs (boneless) |
| 25 g | tarragon |
| 2 | scallions |
| 10 g | ginger |
| 250 ml | dashi |
| 3 tbsp | soy sauce |
| 3 tbsp | mirin |
| 2 tbsp | sesame oil |
| 1 tbsp | butter |
| 1 tsp | starch |
| 1 tbsp | water |
| salt | |
| vegetable oil (for frying) | |
| sushi rice (for serving) |
Clean scallion, finely slice the white part into rings and julienne the green lengthwise. Peel and thinly slice ginger. Pluck tarragon leaves from the stems and reserve the stems for later. Finely chop tarragon leaves.
Season chicken with salt on both sides. Add oil to a cold frying pan, then add chicken immediately, placing the pieces skin-side down. Fry until skin is golden brown and crispy, approx. 12 min. Flip the chicken over and add the sliced scallions whites, tarragon stems, and ginger and fry until golden brown. Deglaze with dashi, soy sauce, and mirin and let simmer for approx. 5 min.
Remove chicken thighs and set aside. Remove tarragon stems and ginger and cook the sauce until reduced by half. Dissolve the starch in a little water, whisking it together with a fork. Add sesame oil, butter, three-fourth of tarragon leaves, starch water, and stir to combine.
Slice the chicken and serve over sushi rice. Drizzle the sauce and garnish with scallion greens and remaining tarragon. Enjoy!
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