Japanese Fried Chicken PT45M https://img3.recipesrun.com/201907/2019/0819/c5/8/173192/300x200x90.jpg At Kenyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through the second round of highballs. Kenyan's “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make a great stock. 3 servings Ingredients: Lettuce and cucumber slices, for serving Lemon wedge, for serving 1/2 tsp. Black pepper 1/4 tsp. Fine sea salt 1 cup Potato starch Peanut oil 4 Skin-on chicken thighs 2 tsp. Sugar 3 tbsp. Soy sauce 2 tbsp. Dry sake 2 tsp. Grated or smashed garlic 1 1/2 tsp. Grated fresh ginger, with its juice

Japanese Fried Chicken

4.8

( By zhanghengshuo )

At Kenyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through the second round of highballs. Kenyan's “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make a great stock.

01 Information

Grade medium
Serving 3 servings
Cook Time 45 Mins
Total Time 45 Mins

02 Ingredients

- Lettuce and cucumber slices, for serving
- Lemon wedge, for serving
- 1/2 tsp. Black pepper
- 1/4 tsp. Fine sea salt
- 1 cup Potato starch
- Peanut oil
- 4 Skin-on chicken thighs
- 2 tsp. Sugar
- 3 tbsp. Soy sauce
- 2 tbsp. Dry sake
- 2 tsp. Grated or smashed garlic
- 1 1/2 tsp. Grated fresh ginger, with its juice

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03 Method

Step 1

In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce, and sugar. Toss chicken pieces in a marinade to coat. Cover and refrigerate for 24 to 48 hours.
Step 2

Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees F. Place several layers of newsprint or paper towels on a sheet pan.
Step 3

While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt, and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in a starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
Step 4

Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees F. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
Step 5

When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees F, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra-crisp, even if you don’t serve it immediately.
Step 6

Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

04 Author

zhanghengshuo

91 Recipes

Japanese Fried Chicken

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