Crispy Fried Chicken
This dish was definitely a hit with Hubby coz he just loves fried chicken, more so, crispy fried chicken. This recipe is taken from Katsuyo Kobayashi's "The Quick and Easy Japanese Cookbook". Her ecipe calls for boneless chicken thighs cut into bite size pieces but I decided to go with the chicken legs which I slit on one side and spread the meat out.
Hubby's fav
Ingredients:
3 chicken legs (Katuyo's book lists 3 boneless chicken thighs)
1 tsp fresh ginger juice
2 tbsp soy sauce
1 tbsp sake
ground black pepper to taste
1/2 tsp sesame oil
3 to 4 heaping tbsp potato starch (I didn't have this on hand so I used tapioca starch which I felt was more crisp)
vegetable oil for deep frying
a few sprigs of parsley
1. Season chicken with ginger juice, soy sauce, sake, pepper and sesame oil. Coat chicken with potato starch.
2. Heat oil in fry pan to medium. Add chicken skin-side-down and fry until golden brown. Turn over.
3. Lower heat slightly and continue frying until chicken is almost cooked. Return heat to high and turn chicken over once more, to crisp. Remove from oil and drain well.
4. Serve with parsley.
Tip from cookbook: It is not necessary to use a lot of oil. If you fill a fry pan halfway with oil, the chicken pieces will be able to "air" during cooking, which makes them crispier.
