Description
A delightful crispy fried chicken dish steeped in Japanese culinary tradition, perfect for gatherings and family dinners.
Ingredients
- 1 kg boneless skinless chicken thighs
- 2 tbsp ginger, finely grated
- 2 tbsp garlic, finely grated
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 large egg
- 2 cups neutral frying oil
Instructions
- Combine ginger, garlic, soy sauce, sake, kosher salt, and black pepper in a mixing bowl. Stir until well blended.
- Add chicken pieces, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes, ideally up to 1 hour.
- Whisk the large egg in another bowl.
- Mix cornstarch and flour in a separate dish to create the coating.
- Heat neutral frying oil in a deep skillet over medium heat.
- Remove marinated chicken, allowing excess marinade to drip off. Dip each piece into the egg mixture and then into the cornstarch-flour blend, ensuring even coverage.
- Fry the chicken pieces in hot oil for about 5-7 minutes, or until golden brown and thoroughly cooked.
- Transfer the fried chicken onto a paper towel-lined plate to drain excess oil.
Notes
For maximum crunchiness, double-coat the chicken and let it rest briefly before frying.
