Jfc Recipe

Prepare and marinate chicken

Pat the chicken pieces dry with paper towels. In a bowl, combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and sugar. Add the chicken pieces, toss to coat evenly, cover, and refrigerate for 30 minutes to 2 hours. (Shorter time gives milder flavor; longer time up to 2 hours yields deeper flavor.)

Drain and coat

Remove the chicken from the refrigerator. Place the potato starch and flour in a shallow bowl or tray, add ground black pepper, and mix. Drain excess marinade from the chicken (do not rinse). Dredge each piece thoroughly in the starch mixture, pressing the starch onto the surface so a thick, even coating forms. Shake off excess and place on a tray.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to cover chicken pieces) and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small pinch of starch—bubbles should form steadily but not violently.

First fry (cook through)

Working in batches to avoid crowding, carefully lower coated chicken pieces into the oil. Fry for 4–5 minutes until the exterior is set and the internal temperature reaches about 150°F (65°C). Remove pieces and drain briefly on a wire rack or paper towels. Let rest 5 minutes. The first fry cooks the chicken through without over-browning.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return chicken pieces to the hot oil in batches and fry for 1–2 minutes until deep golden brown and very crisp. Remove and drain on a wire rack or paper towels. Rest 2 minutes to let oil settle.

If you prefer a single fry, fry at 350°F (175°C) for 6–7 minutes, but double-fry yields the best crispiness.

Arrange shredded cabbage (if using) on a serving plate. Place the hot fried chicken on top. Serve immediately with lemon wedges and a small dish of kewpie mayonnaise for dipping. Squeeze lemon over chicken before eating for a bright contrast.