CRISPY Japanese Fried Chicken Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Whisk the grated garlic, sake, salt and black pepper in a medium bowl until the salt dissolves.
2. Trim off excess fat and tough connective tissue from the chicken thighs.
3. With the skin side down, follow the natural lines in the meat with a sharp knife to cut the chicken into 4 cm (1.5-inch) strips.
4. Cut the strips into pieces roughly the size of a golf ball, cutting thin areas longer and thick areas shorter.
5. Add the chicken to the marinade, coat evenly, then cover and refrigerate for at least 1 hour, or preferably overnight.
6. Add 1 to 2 inches of vegetable oil to a heavy, high-sided pot and heat to 340°F (170°C). Line a cooling rack with paper towels.
7. Put the potato starch in a bowl. Coat each piece of chicken evenly in starch, squeeze it into a ball with your fingers, and lower it into the oil. Fry in two batches.
8. Once the coating has set, turn the pieces over to cook evenly. They should take about 5 minutes and reach an internal temperature of 160°F (71°C). Drain on the prepared rack as they finish.
9. Serve immediately with lemon wedges.

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