Description
Deliciously crispy boneless, skinless chicken thighs marinated in a flavorful soy sauce blend, fried to perfection.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger, grated
- 3 cloves fresh garlic, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1/4 cup non-alcoholic cooking beverage
- 1/2 cup potato starch (Katakuriko)
- 2 cups neutral frying oil
Instructions
- Prepare the Chicken: Start by patting your boneless, skinless chicken thighs very dry with paper towels. Cut the chicken into uniform 1 to 2-inch pieces.
- Marinate the Chicken: In a medium bowl, combine the soy sauce, grated fresh ginger, grated fresh garlic, fresh lemon juice, sugar, and your chosen non-alcoholic cooking beverage. Whisk these ingredients together until the sugar is dissolved. Add the chicken pieces to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, ideally 1 to 4 hours, or even overnight.
- Prepare for Frying: When you’re ready to fry, remove the chicken from the refrigerator. Place the potato starch in a shallow dish or a resealable plastic bag. One piece at a time, remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the potato starch, pressing gently to ensure an even coating. Shake off any excess starch and arrange the coated chicken on a wire rack set over a baking sheet.
- First Fry (Cooking Through): Pour enough neutral oil into a large pot to reach about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 340-350°F (170-175°C). Carefully add the chicken pieces to the hot oil in batches, frying for 2-3 minutes per batch until lightly golden and cooked through. Remove the chicken with a slotted spoon and transfer it to a clean wire rack.
- Rest: Let all the fried chicken rest for at least 5-10 minutes.
- Second Fry (Achieving Ultimate Crispness): Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches, frying for another 60-90 seconds until deeply golden brown and crispy.
- Serve Immediately: Remove the chicken from the oil, drain briefly on a wire rack or paper towels, and serve immediately with plenty of fresh lemon wedges.
Notes
- For optimal flavor, marinate the chicken overnight.
- Adjust frying time based on the size of the chicken pieces.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg