Crispy and light batter, juicy and succulent meat, this is the classic home-style fried chicken. This is a complete recipe filled with Kō Kentetsu's secret techniques and tips for achieving a crispy fry, including removing moisture, using a thin coating, and wrapping with skin. It's packed with tricks to make delicious fried chicken with either thigh or breast meat.
Ingredients
Main Ingredients (3-4 servings)
- 2 chicken thighs (approx. 250-300g each)
- 4 tbsp potato starch
- Lemon to taste
Seasonings
- [Marinade] 1 clove grated ginger
- [Marinade] 1/3 tsp salt
- [Marinade] 1 tbsp soy sauce
- [Marinade] 1 tsp sake
- Frying oil as needed
Steps
- Cut 2 chicken thighs into bite-sized pieces (approx. 40g each). If each thigh is about 300g, aim for 7-8 pieces per thigh.
- Thoroughly pat dry the cut chicken thighs with paper towels. 【Here's the trick!】 Moisture is the enemy of crispy and juicy fried chicken, so be sure to dry it carefully.
- In a bowl, combine the chicken thighs with the marinade ingredients: 1 clove grated ginger, 1/3 tsp salt, 1 tbsp soy sauce, and 1 tsp sake. Mix well, ensuring no liquid remains.
- Let it marinate for 15-20 minutes. 【Here's the trick!】 If moisture comes out after marinating, wipe it off again. Keep the amount of seasoning liquid to a minimum and use salt to enhance the flavor.
- Lightly coat the marinated chicken thighs with 4 tbsp potato starch to create a thin coating.
- Gently stretch the chicken skin and wrap it around the meat, shaping the pieces. 【Here's the trick!】 This 'skin wrapping' technique enhances juiciness and creates a crispier texture.
- Heat frying oil to 170-180°C (338-356°F). A good temperature indicator is when a small piece of chicken immediately floats to the surface.
- Add the chicken to the hot oil, skin-side down, and fry for 4-5 minutes. Do not stir for the first 2 minutes or so.
- After 2 minutes, flip the chicken pieces.
- During the last minute of frying, increase the heat slightly and fry while exposing the chicken to air to achieve a crisp finish.
- Transfer the fried chicken to a wire rack and place them skin-side up. 【Here's the trick!】 Placing them skin-side up allows excess oil to drain, maintaining a crispy texture.
- Skim off any fried bits from the oil and fry the remaining chicken in the same manner.
- The fried chicken will continue to cook from residual heat. Frying them slightly less and letting them rest on the rack will result in even juicier chicken.
- Arrange the fried chicken on a plate and serve with lemon wedges to taste, if desired. Enjoy!
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