Inspired by Japanese chicken karaage. The marinade yields an unbelievably tender and juicy chicken while the potato starch gives you a satisfyingly crispy crunchy coating.
Sake Soy Marinated Fried Chicken
Ingredients
For the Chicken
- 1 whole chicken
- ¼ cup sake
- ¼ cup soy sauce
- 1 tbsp sugar
- 1 tbsp Grated garlic
- 1 tbsp Grated ginger
- 2 cups potato starch
- Lemons for serving
- Scallions for garnish
Ginger Soy Honey glaze
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- splash of rice vinegar
Instructions
- Whisk together marinade and set aside.
- Break down chicken into 10 pieces: drumstick, thigh, breast halves, and wings. Transfer to ziplock bags and add the marinade. Transfer to the fridge overnight.
- Preheat your oven to 350. Line 2 large sheet trays with foil and a wire rack.
- Fill a wide bowl with potato starch. Add a few pieces of chicken at a time. Coat in potato starch and shake off any excess then transfer to a wire lined sheet tray.
- Fry the Chicken: Fill a large heavy bottom pot with at least 1 inches of frying oil. Heat over medium high heat until oil reaches 375. Working in batches, carefully lower the chicken into the hot oil. Fry for about 3 minutes, then flip the pieces and fry for another 3 minutes or until golden brown. Transfer the fried chicken to the other wire lined sheet tray. Allow the oil to heat up again between batches of frying. At this point the chicken is still raw in the center.
- Bake the Chicken: Transfer the chicken to the oven and bake for 30-40 minutes or until the internal temp reaches 165.
- To make the sauce, combine the ingredients in a small saucepan. Bring to a boil and reduce to a simmer for 15 minutes. Turn off the heat and let cool.
- To serve, garnish with thinly sliced green onion and serve with sliced lemon wedges and the dipping sauce.
