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Japanese Fried Chicken with Skin On

Japanese Fried Chicken with Skin On

After our first trip to Japan, I noticed their fried chicken is always incredibly crunchy. Turns out, it’s because they keep the skin on and coat it in potato starch instead of cornstarch. I also learned that deboning thighs isn’t as much work as I thought. Definitely worth the extra effort for that satisfying crunch—it pairs perfectly with potato salad. Best of all, it fries up quickly with minimal mess. Here are some tips for easy frying:Deep Frying Tools / Helpful Hacks | Cooking with Aloha, Texas Style

Ingredients

8-10 pounds chicken thighs, deboned and cut into 4 pieces, keeping the skin on with the meat
½ C white miso
½ C sake
¼ C mirin
1 T minced ginger
1 T minced garlic
1 T shoyu
2 14 oz bags of potato starch
Cooking oil

Directions

Debone and cut the chicken thighs, about 4 pieces per chicken. The larger pieces keep the skin on, set aside
Whisk the miso, sake and mirin in a large bowl until smooth
Add ginger garlic, shoyu
Add the cut chicken to the bowl and mix well, rest in the refrigerator about an hour or 2
Dredge the chicken in cornstarch and allow it to set a few minutes in a large bowl
Add cooking oil to pan about 2 inches
Bring temperature to about 340 F
Fry chicken about 3-4 minutes, turning it over once
Drain on wire rack and enjoy the crunch

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