6 skinless chicken thighs, each piece chopped in half across the bone
2 tablespoons light soy sauce
1 heaping tablespoon Chinese five-spice powder
2 teaspoons sea salt, plus more for seasoning
3 cloves garlic, smashed
2 teaspoons toasted sesame oil
2 to 3 heaping tablespoons cornstarch, for dusting
1/2 cup vegetable oil, for frying
1 heaping tablespoon ground black pepper
4 to 6 sprigs fresh cilantro, chopped
Mixed Salad, for serving, recipe follows
1 tablespoon extra-virgin olive oil
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 head butter or red leaf lettuce, sliced
2 carrots, peeled and shredded
1 medium Fresno chile, seeded and finely chopped
1/2 scallion, green parts only, finely chopped
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