Crispy and Juicy Family-Favorite Fried Chicken

Name: Crispy and Juicy Family-Favorite Fried Chicken
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 pieces (about 1 1/3 lbs) chicken thighs; 2 tablespoons ● sake; 1/4 ● grated onion; 1 teaspoon ● grated garlic; 1 tablespoon or more ● grated ginger; 1 teaspoon ● salt; 1 1/2 tablespoons ● soy sauce; 1 teaspoon ● sesame oil; as needed Potato starch,

happy sky @happy_sky

This recipe became popular on April 21, 2012. It has been made by 4,500 people. It's incredibly juicy and truly delicious! Definitely give it a try.

The origin of this recipe: I love the fried chicken my mother makes. I added a few tweaks to make it even juicier.

This recipe became popular on April 21, 2012. It has been made by 4,500 people. It's incredibly juicy and truly delicious! Definitely give it a try.

The origin of this recipe: I love the fried chicken my mother makes. I added a few tweaks to make it even juicier.

happy sky @happy_sky

This recipe became popular on April 21, 2012. It has been made by 4,500 people. It's incredibly juicy and truly delicious! Definitely give it a try.

The origin of this recipe: I love the fried chicken my mother makes. I added a few tweaks to make it even juicier.

This recipe became popular on April 21, 2012. It has been made by 4,500 people. It's incredibly juicy and truly delicious! Definitely give it a try.

The origin of this recipe: I love the fried chicken my mother makes. I added a few tweaks to make it even juicier.

Saved

Ingredients

Serves 4 servings

2 pieces(about 1 1/3 lbs) chicken thighs
2 tablespoons● sake
1/4● grated onion
1 teaspoon● grated garlic
1 tablespoonor more ● grated ginger
1 teaspoon● salt
1 1/2 tablespoons● soy sauce
1 teaspoon● sesame oil
as neededPotato starch,

Saved

Steps

1

Cut the chicken thighs into large bite-sized pieces and place them in a doubled plastic bag.
2

Add the ● seasonings in order, massaging well each time. Refrigerate for 30 minutes to 1 hour.
3

In a separate plastic bag, add potato starch. Drain the chicken pieces and add them to the bag. Shake the bag to coat the chicken evenly with potato starch.
4

Fry in oil at 340°F (170°C). When the color is slightly pale, remove and let rest for 2-3 minutes.
5

Increase the oil temperature to 390°F (200°C) and return the chicken to the oil. Fry until crispy and golden brown, then drain well and serve.