Enjoy the satisfyingly crispy texture of this fried chicken made with rice flour and rice for the coating. The special marinade and the flavor of dried green seaweed will whet your appetite. It's delicious even without eggs and healthier as it absorbs less oil.
Ingredients
Main Ingredients (2 servings)
- Chicken thigh 1 piece
- Rice 1 tbsp
- Rice flour (for coating) as needed
Seasonings
- [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tsp
- [A] Grated Garlic 1/2 tsp
- [A] Grated Ginger 1/2 tsp
- [A] Rice flour 1 tbsp
- Aonori (Dried Green Seaweed) 1 tbsp
Steps
- In a bowl, combine 1 tbsp of rice and 1 tbsp of water. Soak for 30 minutes or longer.
- Drain the soaked rice and lightly crush it with a pestle until some grains remain. (Key Tip!) If you don't have a pestle, you can crush it with the bottom of a bowl.
- Cut 1 chicken thigh into bite-sized pieces.
- Place the cut chicken thigh in a bowl. Add 1 tbsp of Shiro Dashi (White Soy Sauce Base), 1 tsp of Cooking Sake (Rice Wine), 1/2 tsp of grated garlic, 1/2 tsp of grated ginger, 1 tbsp of rice flour, and the crushed rice. Mix well. (Key Tip!) The rice flour acts as a binder when no eggs are used.
- Marinate the chicken in the refrigerator for about 30 minutes.
- Mix 1 tbsp of Aonori (Dried Green Seaweed) into the marinated chicken.
- Evenly coat the chicken pieces with rice flour. (Key Tip!) Rice flour has fine particles and creates a delicious, thin coating.
- Heat frying oil to medium heat. Fry the rice flour-coated chicken until golden brown and crispy.
- Arrange the fried chicken on a plate.
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