I have an insatiable appetite for fried chicken. If I spot it on a menu, at a street fair, or night market it’s just a matter of time before it ends up in my mouth. I’m not overly finicky about how it’s prepared, but I do have one rule: don’t strip it of its skin and fat. I want a brown crackling exterior and juicy meat that tastes like it spent some time soaking in good brine or marinade. In order to accomplish this you essentially need two things—skin and fat.
Japanese enjoy this simple fried chicken with their after-work beers, alongside a bowl of ramen, or tucked inside a bento box. Traditionally potato starch is used for coating the chicken but I find that when used alone it can be a bit powdery on the tongue. Rather, try using a mixture of flour and potato starch; you’ll get a crisp exterior without the dusty flakes.
Once I debone the chicken thighs I like to pound each piece until it’s an even inch across. I do this so that each slice has a good skin-fat-meat ratio. You can cook the thigh as one uniform piece, or cut it into strips before dredging and frying.
My hubby believes that food is simply a vessel for sauces, so I serve this chicken with Japanese mustard and a spicy mayo (a mix of sriracha and Kewpie mayonnaise). But the traditionalist in me is satisfied with a simple squeeze of lemon and a cold Kirin beer.
6 chicken thighs, deboned with skin on
2 Tbsp. soy sauce
1 Tbsp. mirin (or sake)
1 Tbsp. grated ginger
1 cup potato starch
1 cup flour
1 tsp. curry powder
½ tsp. salt
White pepper for dusting
- Place the boneless chicken thighs between two sheets of plastic wrap. Pound till about one inch across. Cut into one-inch strips.
- Mix the soy sauce, mirin and grated ginger together in a bowl. Add the chicken. Toss to coat. Cover and refrigerate for at least 30 minutes but no longer than 45min.
- Place a pan (preferably cast iron) over medium high heat and fill two inches deep with neutral (sunflower, peanut, canola) oil.
- Mix the potato starch, flour, curry powder and salt together in a shallow dish. Coat the chicken in the mixture. Shake off any excess.
- When the oil has reached 325° gently lay the chicken into the pan, taking care not to overcrowd. (If you don’t have a thermometer test the temperature with a little piece of chicken. You want to see tiny bubbles quickly rising with the meat. The oil should not be smoking)
- Cook for approximately 5 minutes per batch. If you’re frying the thigh as a whole piece rather than strips cook each side for about 4 minutes.
- When the chicken is a deep golden brown remove and drain on paper towels.
- Dust with finely ground white pepper and serve with wedges of lemon.