Tatsuta Fried Chicken

Difficulty:
1/5

This is similar to our chicken wing recipe but without the indelicacy of having to deal with chicken bones. And as popular as breast meat is, we find chicken thighs to be considerably more tender and flavourful. The sake and soy ensure juiciness, and the potato starch gives each bite a light, flaky texture.

Serves 4 as an appetizer

Ingredients

  • 1 medium zucchini
  • 1 1/4 pounds (570 g) skin-on, boneless chicken thighs
  • 1 1/2 teaspoons (7.5 mL) kosher salt
  • 3 tablespoons (45 mL) sake
  • 1/4 cup (60 mL) low-sodium soy sauce
  • 1 cup (250 mL) potato flour
  • Vegetable oil for deep-frying, about 4 cups (1 L)
  • Lemon wedges, as garnish

Directions

  1. Cut off the ends of the zucchini. Halve the zucchini crosswise, and using an apple corer, remove the seeds. Thinly slice the zucchini, and place on a paper towel–lined plate to dry out slightly. Set aside.
  2. Cut the chicken into bite-size chunks, making sure to cut across the grain to result in a softer final texture. Transfer to a medium bowl, add the salt, and rub the salt in well with your hands. Add sake and continue rubbing the chicken. Set aside.
  3. Place the soy sauce and potato flour in 2 separate bowls.
  4. First fry the zucchini chips. In a heavy-bottomed pot or wok, heat the oil to 350°F (177°C) over medium-high heat. Line a large baking sheet with paper towels, for draining both the deep-fried zucchini and the chicken.
  5. Add the zucchini and deep-fry until light golden brown and crispy (which should happen quite quickly). Remove using a slotted spoon or spider, and drain on the paper towels. Sprinkle with salt and freshly ground pepper.
  6. Reduce the heat of the oil to 340°F (170°C). Using chopsticks, dip the chicken pieces in soy sauce, and then coat with the potato flour. In 2 or more separate batches, deep-fry the chicken, being careful not to overcrowd the pot. Cook, occasionally turning over the chicken using chopsticks, for 5 to 6 minutes, or until crispy, golden, and fully cooked. Remove using a slotted spoon or spider and let drain on the paper towels.
  7. Arrange the chicken on a serving plate with the fried zucchini and lemon wedges. (Fresh lemon juice is essential to this dish!)