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KFC-Style Japanese Fried Chicken Loop 1
Cut up the 2 chicken thighs. Hold each one lengthwise and you will find a spot where the meat is not connected — cut there first to split it in two. Then divide into 4 parts: leave the thin middle section as one piece, and cut each of the thick sections at either end in half. You should end up with 9 pieces total. Chicken thighs 2 pieces
1
Cut up the 2 chicken thighs. Hold each one lengthwise and you will find a spot where the meat is not connected — cut there first to split it in two. Then divide into 4 parts: leave the thin middle section as one piece, and cut each of the thick sections at either end in half. You should end up with 9 pieces total. Chicken thighs 2 pieces
2
Put the chicken in a bowl and add 1/2 teaspoon salt. 3
Add 1 tablespoon garlic paste and 1 tablespoon soy sauce. 4
Add 3 tablespoons milk, then crack in 1 egg. Beat the egg as you mix everything together well. 5
Let it rest for 15-30 minutes, in the fridge or similar, so the flavors soak in. 6
Make the coating in a separate bowl. Add 6 tablespoons potato starch and 2 tablespoons cake flour. 7
Grind a generous amount of black pepper into the coating, then add 1 teaspoon allspice powder and 1 teaspoon Dashida and mix. 8
Heat the frying oil. Drop in a little of the coating mix — when it slowly starts to react, the oil is ready. Wait if it doesn't react yet. 9
Lift the marinated chicken out with chopsticks, let the liquid drain off well, then coat it in the flour mixture. Add more potato starch if you run short, and scrape up the coating settled at the bottom of the bowl to coat the pieces thoroughly. 10
Turn the heat to medium and add the chicken to the oil. Fry 4 pieces at a time, as that is the most the pot can hold, and fry them until deeply golden without worrying about them toughening. 11
When done, transfer to a tray lined with paper to drain the oil. The coating loses its whitish look over time and settles into a brown color, but that is fine. 12
After removing the chicken, raise the heat once to bring the oil back up to temperature, then lower it to medium before adding the next batch and frying the same way. Once everything is fried, it's done. 1 Step 1 Cut up the 2 chicken thighs. Hold each one lengthwise and you will find a spot where the meat is not connected — cut there first to split it in two. Then divide into 4 parts: leave the thin middle section as one piece, and cut each of the thick sections at either end in half. You should end up with 9 pieces total. 2 Step 2 Put the chicken in a bowl and add 1/2 teaspoon salt. Chicken thighs 2 pieces Salt 1/2 teaspoon 3 Step 3 Add 1 tablespoon garlic paste and 1 tablespoon soy sauce. Chicken thighs 2 pieces Garlic paste (tube) 1 tablespoon Soy sauce 1 tablespoon 4 Step 4 Add 3 tablespoons milk, then crack in 1 egg. Beat the egg as you mix everything together well. Chicken thighs 2 pieces Milk 3 tablespoons Egg 1 piece 6 Step 6 Make the coating in a separate bowl. Add 6 tablespoons potato starch and 2 tablespoons cake flour. Potato starch 6 tablespoons Cake flour 2 tablespoons 7 Step 7 Grind a generous amount of black pepper into the coating, then add 1 teaspoon allspice powder and 1 teaspoon Dashida and mix. Black pepper to taste Allspice powder 1 teaspoon Dashida (beef stock powder) 1 teaspoon 8 Step 8 Heat the frying oil. Drop in a little of the coating mix — when it slowly starts to react, the oil is ready. Wait if it doesn't react yet. 9 Step 9 Lift the marinated chicken out with chopsticks, let the liquid drain off well, then coat it in the flour mixture. Add more potato starch if you run short, and scrape up the coating settled at the bottom of the bowl to coat the pieces thoroughly. Chicken thighs 2 pieces Potato starch 6 tablespoons Cake flour 2 tablespoons Black pepper to taste Allspice powder 1 teaspoon Dashida (beef stock powder) 1 teaspoon 10 Step 10 Turn the heat to medium and add the chicken to the oil. Fry 4 pieces at a time, as that is the most the pot can hold, and fry them until deeply golden without worrying about them toughening. Chicken thighs 2 pieces Frying oil to taste 12 Step 12 After removing the chicken, raise the heat once to bring the oil back up to temperature, then lower it to medium before adding the next batch and frying the same way. Once everything is fried, it's done. Chicken thighs 2 pieces Frying oil to taste +10s +30s +1m +5m
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KFC-Style Japanese Fried Chicken — cook along with the video