1 1/1 lbs chicken thighs boneless with or without skin
MARINADE: 2-3 hours
traditional
1 TBS sake or sub sherry/ Chinese rice wine / rice wine vingar
2 TBS soy sauce
1 tbs grated ginger
add ons
2 tsp sugar
1 clove grated garlic
1/2 tsp sesame oil
- COATING: this is where there are different recipes that I am looking at.
1. ¾ cup potato flour or substitute corn starch
shake the excess marinade off and lightly dip into potato flour then fry.
corn starch can be subbed but the potato is lighter crispier a thinner coating is crisper and thicker is more crunchy
- 2. ½ egg, beaten & ⅓ cup potato starch
- mix egg and flour into marinade and massage then fry 350F in oil
COOKING: 325F to 350F trials
Size of the chicken changes cooking time - smaller pieces 2-3 minutes larger 4-5 minutes.
use a thermometer to check the temperature of the cooked chicken.
pull the chicken when it has reached 160F then sits to the internal heat reaches 165F
Double fry! – Fry at a lower temperature first, let it cook with remaining heat, and lastly make it crisp at the higher temperature.
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