Well-Seasoned! Crispy Fried Chicken Thighs

Name: Well-Seasoned! Crispy Fried Chicken Thighs
Yield: Serves 2–3 servings
Cuisine: American
Ingredients: 2 pieces (about 500g) chicken thighs; About 2 3/4 inches ginger paste; About 1 1/2 inches garlic paste; 2 tablespoons soy sauce; 2 teaspoons chicken bouillon powder; 2 tablespoons sake; as needed Potato starch,; as needed All-purpose flour (Violet brand recommended),

micky✰ @cook_40083660

On 17/2/9, this recipe surpassed 1000 reviews! Inducted into the hall of fame! Thank you! This recipe was developed in pursuit of ultimate crispiness. Experience the crunch for yourself!

The origin of this recipe
A dedication to fried chicken lovers.

On 17/2/9, this recipe surpassed 1000 reviews! Inducted into the hall of fame! Thank you! This recipe was developed in pursuit of ultimate crispiness. Experience the crunch for yourself!

The origin of this recipe
A dedication to fried chicken lovers.

micky✰ @cook_40083660

On 17/2/9, this recipe surpassed 1000 reviews! Inducted into the hall of fame! Thank you! This recipe was developed in pursuit of ultimate crispiness. Experience the crunch for yourself!

The origin of this recipe
A dedication to fried chicken lovers.

On 17/2/9, this recipe surpassed 1000 reviews! Inducted into the hall of fame! Thank you! This recipe was developed in pursuit of ultimate crispiness. Experience the crunch for yourself!

The origin of this recipe
A dedication to fried chicken lovers.

Saved

Ingredients

Serves 2–3 servings

2 pieces(about 500g) chicken thighs
About 2 3/4 inches ginger paste
About 1 1/2 inches garlic paste
2 tablespoonssoy sauce
2 teaspoonschicken bouillon powder
2 tablespoonssake
as neededPotato starch,
as neededAll-purpose flour (Violet brand recommended),

Saved

Steps

1

Remove any excess skin, cartilage, or bones from the chicken. Poke the chicken all over with a fork, or make cuts with a knife.
2

Cut against the grain of the meat to allow the flavors to penetrate and make the chicken tender when fried. Make cuts about 1/8 inch apart, varying the depth.
3

Cut into appropriate sizes, place the chicken and ● ingredients in a bowl or bag, and massage well. Let it marinate for 30 minutes.
4

Key tip! Bring the chicken to room temperature before coating to ensure even heat conduction and a juicy, crispy finish when frying.
5

Coat the chicken. First, dust with potato starch until the surface is white and sticky from absorbing the chicken's moisture.
6

Next, coat individually with all-purpose flour.
7

Violet brand flour is recommended for a crispier texture and better oil drainage.
8

Coat thoroughly.
9

Press the coating until the surface feels smooth.
10

The amount of flour needed varies due to the chicken's moisture content.
11

Fry at about 340–355°F for 2 minutes, turning occasionally. Larger pieces may need a bit longer. Ideally, fry at 355°F for 1 1/2 minutes.
12

Transfer to a rack for about 4 minutes to cook through with residual heat. It's okay if it cools, as it will be fried again. Preparing up to this point makes serving hot chicken easier.
13

Fry again at 355°F for 2–4 minutes, turning occasionally. It will become crispy quickly, so remove when it turns golden brown.
14

I am thrilled with the many reviews I receive daily. If you could leave a review, I would be very grateful!
15

Thank you for surpassing 100 reviews!
16

To Ako♪Aki.
I apologize for the inappropriate response posted by my child at an inconvenient time.
17

I have also uploaded a version using chicken drumettes. It takes more effort, but it's even more delicious!
Recipe ID 19971642