Marinate first - fry later: the key to japanese fried chicken
3 min read
Marinate first - fry later: the key to japanese fried chicken
Chef Tran Van Thang believes that most people fry chicken wrong - not because they lack skill, but because they rush.
The main difference between karaage and any other fried chicken - the flavor comes from inside, not outside. While the american style focuses on a thick, crunchy breading, the japanese technique works with the meat itself.
Chicken thigh with skin is marinated in soy sauce, ginger, garlic and sake - for at least 30 minutes, but preferably overnight. During this time, the meat develops umami, becomes juicy and aromatic without any additional sauce.
The second point is the coating. No wheat flour. Only potato starch: a thin layer, that tightly coats the meat and turns into a delicate crispy crust when fried, with no excess oil and heaviness.
And lastly: fry in small portions at the right temperature - 170-180 °C. An overloaded pan lowers the temperature of the oil, and the chicken starts to steam instead of fry. If you want maximum crispiness - fry it twice.
author:
Tran Van Thang
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