This dish uses boneless skin-on chicken thighs. Debone the chicken yourself or ask your butcher to do it. The salty, slightly sweet tare sauce is the perfect accompaniment to the crisp chicken pieces.
My husband and I loved this dish and the sauce was a wonderful addition. I made two changes: 1) fried the chicken only once at 350 degrees for about 3 - 4 minutes and 2) removed the skin before dredging the chicken with the flour. I will definitely make this again.
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