Fry twice. First fry cooks the chicken. Second fry crisps the exterior. The two-minute rest between fries is not optional — it allows the interior temperature to equalize before the second fry.
What You Need
- 600g boneless chicken thighs (skin-on), cut into 4-5cm pieces
Marinade:
- 3 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, grated or minced
- 1 tsp sesame oil
Coating:
- 4 tbsp katakuriko (potato starch) — do NOT substitute cornstarch
For serving: Kewpie mayonnaise, lemon wedges, shredded cabbage
How to Make It
Marinate: Mix chicken with all marinade ingredients. Refrigerate 30 minutes minimum (up to overnight).
Coat: Pat chicken pieces relatively dry. Toss with potato starch to coat. The coating should be thin and uneven — clumps are good (they fry into craggy, crunchy bits).
First fry: Heat oil to 170°C (338°F). Fry chicken in batches, 3-4 minutes per batch. Don't crowd. Remove and rest on a rack 2-3 minutes.
Second fry: Increase oil to 190°C (374°F). Return chicken for 1-2 minutes until deeply golden and shatteringly crispy.
Drain on rack (not paper towels).
Serve with Kewpie mayo, lemon, and shredded cabbage.
From our Tokyo Meets Tuscany collection.