Lunch: Ode to Hot-Star Fried Chicken

Ingredients

1 cup sliced scallions (from about 8 scallions)
1/2 cup chopped garlic (from about 1 head)
2 tablespoons chopped peeled fresh ginger
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons Chinese five-spice powder
Eight 6-ounce chicken cutlets, 1/4 inch thick
Canola oil, for frying
1 1/2 cups all-purpose flour
Four 1/2-ounce chicken bouillon cubes
1 teaspoon paprika
1/2 teaspoon guajillo or ancho chile powder

Instructions

In a food processor, combine the scallions, garlic, ginger, soy sauce, mirin, sugar, baking soda, five-spice powder and 1 1/2 cups of water and puree until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat evenly. Cover and let the chicken marinate at room temperature for 30 minutes to 2 hours.
In a large enameled cast-iron casserole, heat 2 inches of oil to 300 °. In a food processor, blend the flour, bouillon cubes, paprika and chile powder to a powder. Transfer to a shallow bowl.
Dredge 2 of the chicken cutlets in the seasoned flour. Fry, turning, until golden brown and cooked through, 4 to 5 minutes. Transfer to a rack to drain briefly and keep warm. Coat and fry the remaining chicken; serve hot.