Spicy Fried Chicken
The spicy marinade and double deep-frying is the secret to this recipe. Big, juicy fried chicken pieces are great to serve your friends and family.
Photographed by Akio Takeuchi
Calorie count is for the entire dish
Does not include time needed to marinate and drain the chicken
- 800 g chicken, bone-in (cut into chunks)
- 1 tsp garlic (grated)
- 1 tsp ginger (grated)
- 2 tbsp red wine
- 2 1/2 tbsp soy sauce
- 1 tsp granulated soup stock (Western)
- A pinch of salt
- 1 tsp black pepper (coarsely ground)
- 1/2 tsp coriander (powder)
- 1/4 tsp nutmeg (powder)
- A pinch of red pepper (powder)
- Lemon (thick round slices), as needed
- 1 tsp salt
- 200 ml potato starch
- Oil for deep frying
Sprinkle 1 tsp of salt over the chicken and set aside for 10-15 minutes to sweat. Remove excess moisture with a paper towel. Combine [A] in a food storage zipper bag. Add the chicken and rub the spices into the meat. Marinate in the fridge for a minimum of 2-3 hours.
Remove the chicken and place in a strainer to drain for about 15 minutes.
Drain thoroughly so that the surface of the chicken is almost dry. This will keep the batter from becoming soggy and will result in a crisp texture.
Place the chicken and 200 ml of potato starch in a plastic bag. Seal and shake to coat the chicken.
Dust off the excess and place in a pot of oil heated to 180°C. Fry for about 4 minutes. Remove and place on a rack. Allow the chicken to cook for 4 minutes with residual heat. Reheat the oil to 200°C and fry the chicken for a couple of minutes. Plate up and garnish with lemon.
Double frying gives you extra crispy fried chicken that's thoroughly cooked.