Truly Delicious Deep-Fried Chicken (Arita Chicken Thigh and Breast Plain Fry)
ID: 87dc5b31...
The ultimate chicken dish using luxurious Arita brand chicken from Saga, deep-fried simply without any batter. Through careful dehydration and exquisite pan-frying, the skin turns crispy while the inside remains surprisingly juicy.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Wipe off any chicken drip, then rub in salt accurately measured at 0.8–0.9% of the meat's weight. → Place in the refrigerator uncovered for 1 hour to dry, then return to room temperature and wipe off any moisture again. → Make a special sweet and savory sauce by simmering soy sauce, sugar, sake, mirin, and Ajinomoto. → Deep-fry the chicken thigh and breast separately in a shallow amount of oil (1.5cm from the bottom), basting the meat with hot oil while frying. → Slice and serve with your choice of seasonings such as lemon salt, the special sauce, wasabi, or Japanese pepper (sansho).
Cooking Steps
Brief Cooking Order
Wipe off any chicken drip, then rub in salt accurately measured at 0.8–0.9% of the meat's weight. → Place in the refrigerator uncovered for 1 hour to dry, then return to room temperature and wipe off any moisture again. → Make a special sweet and savory sauce by simmering soy sauce, sugar, sake, mirin, and Ajinomoto. → Deep-fry the chicken thigh and breast separately in a shallow amount of oil (1.5cm from the bottom), basting the meat with hot oil while frying. → Slice and serve with your choice of seasonings such as lemon salt, the special sauce, wasabi, or Japanese pepper (sansho).
Introduction
The ultimate chicken dish using luxurious Arita brand chicken from Saga, deep-fried simply without any batter. Through careful dehydration and exquisite pan-frying, the skin turns crispy while the inside remains surprisingly juicy.
Step 1
Remove the chicken thighs and breasts from the package and thoroughly wipe off any excess drip (moisture) with paper towels.
Step 2
Weigh the chicken to ensure accurate salt content. The salt amount should be 0.8–0.9% of the chicken's weight.
Step 3
Thoroughly rub salt (3g) into both sides of the chicken breast.
Step 4
Firmly rub salt (2.8g) into both sides of the chicken thigh.
Step 5
Make a single cut in the thickest part of the chicken breast to help it cook through evenly.
Ingredients List
Important Notes
✨ The biggest trick to achieving ultimate crispy skin is to 'dry it in the refrigerator uncovered for 1 hour' after salting. This efficiently removes surface moisture.
⚠️ The salt measurement is crucial for bringing out the meat's umami. Exceeding 1% will make it too salty, so please measure accurately between 0.8–0.9%.
💡 Since frying cold meat directly causes the outside to burn before the inside is cooked, be sure to bring it to room temperature before frying.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...