Recreating the bone-in fried chicken thighs that Chef Masahiro Kasahara's father made for his birthday. The juicy meat and crispy skin are exquisite, a dish filled with childhood memories. Served with a special salad and dressing, this is a special fried chicken you can enjoy at home, filled with family warmth.
Ingredients
Main Ingredients (4 servings)
Seasonings
Cooking Basics
Steps
- Trim excess skin from 4 bone-in chicken thighs.
- Make cuts on both sides of the bone in the chicken to ensure even cooking and flavor penetration.
- Pierce the skin of the chicken multiple times with a fork.
- Season the chicken with 1 tbsp sugar, 1 tsp salt, and white pepper to taste. Rub thoroughly until the salt and sugar particles dissolve. (Secret Tip!) Sugar helps keep the meat moist, so rub until it's completely dissolved.
- Further season with 2 tbsp soy sauce, 2 tbsp cooking sake (rice wine), and 1 tsp grated ginger. Focus on rubbing into the meat portions.
- Cover the chicken tightly with plastic wrap, pressing out any air, and let it marinate in the refrigerator for at least 1 hour.
- Finely shred 1/6 head of cabbage, thinly slice 1/2 red onion, diagonally slice 1/2 cucumber, and tear 1/2 head of lettuce into small pieces by hand.
- Combine all the cut vegetables in water, drain thoroughly, and chill in the refrigerator.
- In a shallow dish, combine 6 tbsp potato starch and 3 tbsp all-purpose flour, mixing well to create an even coating.
- In a bowl, combine 3 tbsp mayonnaise, 2 tbsp ketchup, 1 tsp sugar, 1 tsp light soy sauce, 1 tbsp vinegar, 1 tbsp vegetable oil, and a few drops of Tabasco. Mix well to create the dressing. (Secret Tip!) Omit the Tabasco if serving to children.
- Carefully pat the marinated chicken dry with paper towels. (Secret Tip!) Drying the chicken prevents oil splattering and ensures an even coating.
- Generously coat the dried chicken with the prepared flour mixture, ensuring the cuts are also well-coated.
- Heat frying oil to approximately 150°C (300°F) and carefully place the chicken pieces in the oil, skin-side down.
- Increase the heat to bring the oil temperature up to about 170°C (340°F) and fry for approximately 13 minutes. (Secret Tip!) For bone-in pieces, start frying at a lower temperature and gradually increase it to prevent the meat around the bone from being undercooked.
- Flip the chicken pieces once during the frying process.
- Remove the chicken from the oil and place on a rack for about 3 minutes to rest.
- Increase the oil temperature to about 180°C (350°F) and fry the rested chicken for another approximately 2 minutes. (Secret Tip!) A final fry at high heat makes the coating crispy and removes excess moisture.
- Arrange the freshly fried chicken on a plate and serve with the chilled salad.
- Generously drizzle the prepared dressing over the salad.
- Garnish with lemon wedges to taste and wrap aluminum foil around the bones of the chicken for a polished finish. Enjoy!
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