Introducing how to make crispy, crunchy, and juicy fried chicken. We will explain the secret to enjoying both the flavor locked in and the texture by using both all-purpose flour and potato starch. It's ready in just 30 minutes of marinating for an authentic taste. Perfect as a snack, for bento boxes, or as a side dish.
Ingredients
Main Ingredients (2 servings)
- 400g Chicken Thigh
- 3 tbsp All-purpose Flour
- 3 tbsp Potato Starch
Seasonings
- [A] 1 1/2 tbsp Soy Sauce
- [A] 2 tbsp Cooking Sake
- [A] 1 1/2 tsp Sugar
- [A] 1 tsp Grated Ginger
- [A] 1/2 tsp Grated Garlic
Steps
- Thoroughly pat dry the surface of 400g Chicken Thigh with paper towels. 【This is the key!】 Removing moisture helps eliminate any gaminess from the chicken.
- Remove the yellow fat, excess skin, blood clots, and sinew from the chicken thigh. 【This is the key!】 Removing these parts eliminates gaminess and results in tender, delicious chicken.
- Cut the chicken thigh into approximately 3cm wide strips, slicing horizontally against the grain with the skin side down. Then, cut into bite-sized 3cm cubes.
- Place the cut chicken in a resealable plastic bag, add 1 1/2 tsp Sugar and 2 tbsp Cooking Sake, and knead well. 【This is the key!】 Kneading in sugar first makes the meat juicy and tender, adding sweetness and richness.
- In the same plastic bag, add 1 1/2 tbsp Soy Sauce, 1 tsp Grated Ginger, and 1/2 tsp Grated Garlic. Close the bag and knead to combine. Marinate in the refrigerator for 30 minutes.
- First, evenly coat the marinated chicken with 3 tbsp All-purpose Flour. 【This is the key!】 Coating with all-purpose flour first locks in the meat's juices, resulting in juicy chicken.
- Coat the chicken, already dusted with all-purpose flour, with 3 tbsp Potato Starch. Tap off any excess powder. 【This is the key!】 Coating with potato starch last makes the batter crispy and prevents the chicken from absorbing too much oil.
- Just before frying, gently shape the chicken with your hands. Heat frying oil to 160℃.
- Carefully place the chicken into the oil heated to 160℃, ensuring pieces do not overlap. Fry for 3 minutes, then remove from the oil.
- Arrange the fried chicken on a rack and let it rest for about 3 minutes to cook through with residual heat. 【This is the key!】 Double-frying results in a crispier finish.
- Reheat the oil to 190℃ and add the chicken pieces all at once. Fry briefly for about 1 minute until golden brown.
- Drain the oil from the fried chicken thoroughly and arrange on a plate.
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