Japan Solved Soggy Fried Chicken With One Simple Trick

By Tasty · 45 min

Ingredients

Instructions

1. Whisk the soy sauce, sake, mirin, sesame oil, ginger and garlic in a large bowl. Add the chicken and toss to coat well.
2. Cover tightly and refrigerate for at least 4 hours, up to 12 hours.
3. Take the chicken out and let it stand at room temperature for about 10 minutes.
4. Add the egg white and ½ cup of the potato starch to the chicken and toss until lightly coated and tacky.
5. Put the remaining 1½ cups potato starch in a shallow dish. Dredge the chicken a few pieces at a time, pressing gently and shaking off excess. The coating should look dry and craggy.
6. Heat the canola oil in a heavy pot over medium-high until it reaches 320°F. Fry the chicken in batches without crowding, 3–4 minutes per batch, until pale golden and the coating has set. Drain on a wire rack over a baking sheet for 2–3 minutes.
7. Meanwhile, heat the oil to 360°F.
8. Return the chicken to the 360°F oil in batches and fry 1–2 more minutes, until an inserted thermometer reads 165°F and the chicken is deep golden and crispy.
9. Return to the rack and season lightly with salt.
10. Garnish with togarashi and serve immediately with lemon wedges.

Summarized from Tasty's video. Watch it for the details.

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