Love fried chicken? Then get ready for a taste sensation with these Japanese-inspired succulent morsels!
And you should wash it down with some warming Oolong tea poured from a gorgeous tea pot, like this favourite of ours...
Recipe courtesy of Neil Perry and the new Sake Jr night menu.
Always use clean oil to prevent tainting JFC with other food flavours and the taste of stale oil
Brining the chicken adds texture and thoroughly seasons the flesh throughout, creating irresistible and flavoursome JFC
Cooling chicken on a rack allows excess oil to drip below, which prevents chicken becoming soggy and creates the ultimate crispness
Be organised: have all your equipment on hand and ingredients ready to go, because good JFC requires prompt preparation and speedy cooking to create the perfect piping hot and crisp fried chicken
2kg free range chicken (mid-wing and drumette)
225g tapioca starch
225g potato starch
24g baking powder
1.5 litres of vegetable oil (for frying)
Gochujang Sauce Ingredients:
200g gochujang paste
4g sesame oil
60ml shiro dashi
60ml rice wine vinegar
Make a brine by whisking salt into the water until it dissolves.
Add chicken to brine and leave it, fully submerged, for 3 hours.
In a pan or deep fat fryer heat oil to 180°C (check with a thermometer).
Mix tapioca starch, potato starch and baking powder until combined.
Coat brined chicken in the dry ingredients.
Dredge in cold water and coat in dry mix again.
Place chicken, a few pieces at a time, in the hot oil for 6 minutes or until golden bro.
Allow to cool on a rack.
Repeat in small batches with remaini.
To make the Gochujuang sauce:
Whisk all ingredients together.
Note: This can be stored in a sealed container in the fridge for up to 2 weeks.