Introducing a superb fried chicken recipe directly from a sumo stable. By marinating in a special broth-infused sauce overnight and frying with a coating of rice flour and potato starch, you'll achieve the best fried chicken: crispy on the outside, juicy on the inside. Enjoy an authentic taste at home.
Ingredients
Main Ingredients (For 3 people)
- 600g Chicken thighs
- Rice flour to taste
- Potato starch to taste
Seasonings
- [A] 6 tbsp Sake
- [A] 4.5 tbsp Soy sauce
- [A] 3 sachets (8g each) Kombu and Bonito dashi
- [A] Mirin to taste
- [A] Ginger to taste
- [A] Garlic to taste
Steps
- Cut chicken thighs into bite-sized pieces.
- Place the cut chicken thighs in a bowl.
- Add 6 tbsp sake and 4.5 tbsp soy sauce to the bowl.
- Add 3 sachets (8g each) kombu and bonito dashi. [Key Point!] Adding dashi condenses and enhances the umami.
- Add ginger to taste, cut into large pieces. [Key Point!] Ginger removes the gamey smell from the chicken.
- Grate and add garlic to taste.
- Add mirin to taste and mix everything well.
- Marinate the chicken thoroughly in the seasoning and leave in the refrigerator for 1 day. [Key Point!] Sumo stables marinate for 1 day to let the flavors soak in.
- Mix rice flour and potato starch in a 1:1 ratio. [Key Point!] Using only rice flour can make the coating too thin, and using only potato starch can make it too hard, so mixing them half and half is recommended.
- Heat frying oil to 180℃.
- Thoroughly coat the chicken marinated for 1 day with the mixed coating.
- Fry the chicken in oil heated to 180℃. [Key Point!] Frying over high heat makes the coating crispy.
- Once the chicken is cooked through, remove from the oil, considering that residual heat will continue to cook it.
- Drain the fried chicken well and serve on a plate.
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