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Japanese Fried Chicken
Ingredients for japanese fried chicken:
- 1 freshly sliced garlic clove
- One tablespoon of fresh ginger, finely grated
- three tsp of soy sauce
- three tsp sake
- One spoonful of miri
- 1/2 tsp sesame oil
- ¼ teaspoon of black pepper, ground
- One cayenne pepper pinch
- One-half teaspoon of white sugar
- 1/4 tsp kosher salt
- One and a half pounds of skinless, boneless chicken thighs, sliced into 2-inch pieces
- one cup of potato starch
- Canola oil in a quart, or as required.
Directions for japanese fried chicken:
- In a medium bowl, stir together garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt.
- After adding the chicken to the marinade, toss it around until it is well coated. Refrigerate for one to ten hours with a cover on.
- Establish the dredging station: Over a baking sheet covered with foil, place a wire rack. Fill a large, shallow basin with potato starch.
- Take the chicken out of the fridge. To coat with marinade, stir. Once they are properly coated, toss two or three pieces at a time in the potato starch. After shaking off extra starch, put the chicken on the wire rack. Continue dredging the remaining bits.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- In a deep fryer, heat the oil to 350 degrees Fahrenheit (175 degrees Celsius).
- Gently place the chicken in batches into the heated oil, making sure not to crowd it. Fry for 3 to 4 minutes, stirring periodically, or until cooked through and the outside is crunchy and browned. Transfer to a plate covered with paper towels to drain. Continue with the leftover chicken.
