Kelly's Fried Chicken Recipe

Trim and score

Pat the chicken thighs dry with paper towels. If pieces are thick, trim excess fat and make 2 shallow diagonal scores on the underside so heat penetrates evenly.

Combine the soy sauce, mirin, sake, grated ginger, grated garlic, sugar, kosher salt and pepper in a bowl. Place the chicken in a shallow dish or zip-top bag and pour the marinade over. Massage to coat, then refrigerate for at least 30 minutes and up to 3 hours (no longer to avoid over-salting). Remove the chicken from the fridge 20 minutes before frying to come closer to room temperature.

Set up a dredging station: in a shallow bowl whisk together the all-purpose flour, potato starch, baking powder, garlic powder, onion powder and ground white pepper. If you prefer a slightly lighter, clingy batter, stir in 1/4 cup cold water to make a loose batter; otherwise keep it as a dry mix for a double-coating method.

First coat (optional double coat)

For a crisper double coat: lightly dust the marinated chicken with the dry mix, then dip briefly into a separate small bowl of water (or beaten egg for extra adhesion), then press into the dry mix again. For single crisp coat, press the marinated chicken directly into the dry mix until well coated, shaking off excess.

Heat the oil in a deep, heavy-bottomed pot or deep-fryer to 175°C (350°F). Use a candy or instant-read thermometer to monitor temperature. Fry in batches so pieces don't touch or overcrowd: carefully lower 2 pieces at a time into the oil. Maintain oil temperature between 165–175°C (330–350°F).

Fry the thighs for 6–8 minutes per batch, turning once, until the exterior is deep golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If pieces are larger, increase time slightly. Use a spider/skimmer to transfer to a wire rack set over a tray to drain and rest for 2–3 minutes between batches.

If you used a double-coat/wet step, let the oil return to temperature between batches; wipe out any flour bits that burn. Keep cooked pieces warm in a 90–100°C (200–210°F) oven on the rack if finishing all at once.

In a small saucepan over low heat combine honey, hot sauce, rice vinegar and soy sauce. Warm gently, stirring, until honey thins and mixture is glossy, about 2–3 minutes. Do not boil. Remove from heat and whisk in the cold butter until incorporated—this adds shine and mellows the heat. Adjust heat level by adding more or less hot sauce to taste.

When the chicken is freshly fried and resting on the rack (still hot), lightly brush or toss each piece with about 1 tablespoon of the hot honey glaze so it gets a shiny, sticky coating. Place glazed pieces back on the rack for 30–60 seconds to set the glaze.

If you need quick pickles: thinly slice cucumber or daikon and toss with 2 tbs rice vinegar, 1 tbs sugar and a pinch of salt. Let sit for at least 10 minutes while you fry the chicken (longer for stronger flavor). Drain lightly before plating.

Plate five pieces of glazed chicken on a small platter or board. Add a small pile (about 2–3 tbs) of quick pickles alongside. Drizzle or dot kewpie mayonnaise (about 1 tbs per piece total) beside the chicken or pipe as a zigzag. Sprinkle sumac evenly over the chicken and mayo for bright lemony tang. Finish with chopped chives and a lemon wedge on the side for squeezing.

Serve immediately while hot so the crust stays crisp and the glaze is sticky. Provide extra hot honey on the side if desired.