Crispy and Juicy! A Family Favorite Deep Fried Chicken

Name: Crispy and Juicy! A Family Favorite Deep Fried Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 2 fillets Chicken thighs; 2 tbsp ●Sake; 1/4 ●Grated onion; 1 tsp ●Grated garlic; 1 tbsp or more ●Grated ginger; 1 tsp ●Salt; 1 1/2 tbsp ●Soy sauce; 1 tsp ●Sesame oil; 1 Katakuriko

cookpad.japan @cookpad_jp

I love my mom's fried chicken. I arranged her recipe a little, making it more juicy.

By marinating with sake and grated onion, the fried chicken turns nice and juicy. By deep frying twice, the outer surface will become crispy. For 4 servings. Recipe by happy sky

I love my mom's fried chicken. I arranged her recipe a little, making it more juicy.

By marinating with sake and grated onion, the fried chicken turns nice and juicy. By deep frying twice, the outer surface will become crispy. For 4 servings. Recipe by happy sky

cookpad.japan @cookpad_jp

I love my mom's fried chicken. I arranged her recipe a little, making it more juicy.

By marinating with sake and grated onion, the fried chicken turns nice and juicy. By deep frying twice, the outer surface will become crispy. For 4 servings. Recipe by happy sky

I love my mom's fried chicken. I arranged her recipe a little, making it more juicy.

By marinating with sake and grated onion, the fried chicken turns nice and juicy. By deep frying twice, the outer surface will become crispy. For 4 servings. Recipe by happy sky

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Ingredients

4 servings

2 filletsChicken thighs
2 tbsp●Sake
1/4●Grated onion
1 tsp●Grated garlic
1 tbspor more ●Grated ginger
1 tsp●Salt
1 1/2 tbsp●Soy sauce
1 tsp●Sesame oil
1Katakuriko

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Steps

1

Cut the chicken into big bite-sized pieces and put into a doubled-up plastic bags.
2

Add the ● ingredients to the bag in order, rubbing the chicken with each addition. Leave the bag for 30 min to 1 hour in a fridge.
3

Prepare another bag and add the katakuriko. Wipe the excess moisture from the chicken and add to the bag. Shake the bag to coat the chicken.
4

Deep fry the chicken at 340F/170C. Take the chicken out just when you think it has not browned yet and leave for 2 or 3 minutes.
5

Turn the heat up to 390F/200C and put the chicken back in. Once the chicken is nice and crispy, remove and pat dry.