Japanese-Style Fried Chicken
- Cuisine: Asian
- Course: Main Course
- Features: Fast
Summary:
The secret to juicy chicken is to fry it twice, says food writer Yukari Pratt: The second time, the meat finishes cooking and the skin gets nicely crisped. For best flavor, allow the chicken to marinate for 30 minutes to 1 hour. For best results, you'll need a thermometer to check the temperature of the cooking oil.
This recipe makes enough chicken for 4 dinner portions. If you're making it just to include in a bento box, figure on 3 to 4 pieces per box, or 8 bento box portions' worth.
4 servings
Ingredients:
- 2 pounds boneless, skin-on chicken, preferably dark meat
- 6 tablespoons sake
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon ginger juice (from grated ginger root)
- 1 tablespoon sesame oil
- 1/4 to 1/2 cup cornstarch
- Vegetable or canola oil, for frying
- 1 large lemon, quartered, for garnish
Directions:
Cut the chicken into bite-size pieces. In a bowl, combine the chicken, sake, soy sauce, ginger juice and sesame oil. Allow to marinate for 30 minutes to 1 hour. Discard the marinade; place the chicken in a resealable plastic food storage bag and add 1/4 cup cornstarch. Close and shake to coat evenly but lightly; add up to 1/4 cup cornstarch as needed. Shake any excess cornstarch from the chicken.
Have ready a large plate lined with paper towels.
Add enough vegetable or canola oil to fill at least 4 inches of a large pot; heat on the stovetop to 320 degrees. Working in batches, add the chicken and cook for a few minutes, just until it starts to float on the surface. Use a slotted spoon or Chinese spider (long-handled metal basket spoon) to transfer it to the paper towel-lined plate, for no more than 2 minutes if possible.
Increase the temperature of the oil to 355 degrees. Return the chicken to the pot and cook for 1 to 2 minutes, or until it turns a dark color and is cooked through. Transfer to the paper towel-lined plate.
To serve, garnish with quartered lemons.
Recipe Source:
From food writer Yukari Pratt.
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