Ryuji, a culinary researcher, thoroughly verifies the new common sense fried chicken recipe that's trending online: 'mixing flour into oil before frying'! We compare the finish and taste differences of thin coatings made with wheat flour and potato starch. We've discovered a fried chicken recipe that's easy to make at home, produces professional-grade crispy texture, and requires less cleanup.
Ingredients
Main Ingredients (4 servings)
- Chicken Thigh 350g
- Potato Starch 3 tbsp
- Lemon Wedges to taste
Seasonings
- MSG(Ajinomoto) (MSG) 8 shakes
- Soy Sauce 2 tsp
- Salt 1/3 tsp
- Ginger 8g
Steps
- Cut 350g chicken thigh into 9-10 pieces and place in a bowl.
- Add 8 shakes of MSG(Ajinomoto) (MSG), 2 tsp soy sauce, 1/3 tsp salt, and 8g ginger to the bowl, then thoroughly massage to ensure the flavors penetrate throughout. 【Tip!】 No marinating time is necessary. Massaging thoroughly allows the flavors to absorb quickly. Using more ginger will enhance the aroma.
- Pour 110cc oil into a frying pan, add 3 tbsp potato starch, and mix well until the oil becomes cloudy. 【Tip!】 Mix thoroughly to prevent the oil and potato starch from separating, continuing until the mixture is completely cloudy.
- Turn on the heat to the frying pan and set to medium heat. Once the cloudy oil starts to sizzle, add the seasoned chicken thigh.
- While occasionally flipping the chicken, deep-fry slowly over medium-high heat, ensuring the potato starch floating in the oil coats the entire chicken. 【Tip!】 As it fries, the coating will adhere to the whole piece, giving it a beautiful, restaurant-like fried color.
- Once the karaage is fried, remove from the oil and drain off any excess oil.
- Arrange on a plate and serve with lemon wedges to taste.
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