Japan Solved Soggy Fried Chicken With One Simple Trick

Por Tasty · 45 min

Ingredientes

Modo de preparo

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.

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