Move over KFC – JFC is way better
Japanese fried chicken is a quiet powerhouse in the fried chickens community. Infact, other fried chickens are in need of pulling their socks up after taking a bite of this crispy, echoey, airily coated bird. What is the secret behind Japans favorite pub chicken’s success?
Firstly, we are not frying-up entire limbs and fillets of breast. Instead, pieces are cut smaller, rolled in to flour and then fried. In other words – more surface area for that golden coating – after all, isn’t that what makes us weak at the knees!
Secondly, the marinade is sweet genius. Some soy sauce, zingin’ ginger and garlic, a touch of sugar and a hit of vinegar. These flavor components really find a way to push through the meat quickly without hours of marinating time. It also makes the flesh very succulent and full of flavor.
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In Japan, this dish is served in pubs and goes amazingly with beer – but my sense is that you probably had this part covered. Serve with a wedge of lemon and some coarse salt heaped to the side – or throw some hot sauce in to mayo – perhaps a touristy touch, but who’s to judge when it tastes so good.
![](https://chefsaira.com/wp-content/uploads/2014/04/Potato-flour.jpg)
![](https://chefsaira.com/wp-content/uploads/2014/04/srirarcha-mayo.jpg)
Recipe for Kaarage – Japanese Fried Chicken
Ingredients
- 1 lb. boneless and skinless chicken thighs
- 1 tsp. ginger, grated
- 1 -2 clove, garlic, grated
- 2 tbsp. soy sauce
- 1 tbsp. rice wine vinegar (pref. sake-based)
- ½ tsp. white pepper
- 1 cup potato starch, to coat
- Vegetable oil (for frying)
Method
1) Cut each chicken in to 4 pieces. Marinate for 30 minutes in ginger, garlic, soy sauce, vinegar, salt and white pepper
2) Heat oil for frying on med-high. Shake off excess marinade and coat in potato flour. Deep fry until golden, crisp and cooked through
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