Kelly's Fried Chicken (gfa) Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 5 large pieces (approximately equal size). Pat dry with paper towel.

Combine the soy sauce (or tamari), mirin, sake, grated ginger, grated garlic, sugar and black pepper in a bowl to make the marinade.

Place the chicken pieces in the marinade, turning to coat. Cover and refrigerate for at least 1 hour and up to 4 hours (longer will intensify flavor but don't exceed 6 hours to avoid over-salting).

About 20 minutes before frying, remove the marinated chicken from the fridge to come closer to room temperature (keep covered).

In a large shallow tray or bowl, combine the potato starch, rice flour, salt and white pepper. Mix thoroughly to remove lumps.

Shake off excess marinade from each chicken piece (do not wipe dry). Dredge each piece thoroughly in the starch mixture, pressing the coating into the meat so it adheres. Place coated pieces on a wire rack and allow to rest for 10 minutes so coating sets.

Pour oil into a deep, heavy pot or deep-fryer and heat to 170°C (340°F) for the first fry. If you don't have a thermometer, test with a small pinch of coating: it should sizzle steadily but not brown instantly.

Fry the chicken pieces in batches (do not overcrowd) for 4–5 minutes until the coating firms and a pale golden crust forms. Remove to a wire rack set over a tray.

Increase oil temperature to 185°C (365°F). Return chicken pieces and fry a second time for 1.5–2.5 minutes until deep golden and internal temperature reaches 75°C (165°F). This double-fry gives a crisp, non-greasy crust.

Transfer fried chicken to a rack or paper towel briefly to drain. Immediately squeeze a small amount of lemon over each piece if desired.

While chicken is resting after the second fry, make the hot honey. In a small saucepan combine honey, rice vinegar, sriracha and light soy. Warm gently over low heat, stirring, until honey is fluid and the flavors are melded (about 2–3 minutes). Do not boil.

Taste and adjust heat level or acidity — add more sriracha for heat or a splash more rice vinegar for brightness. Keep warm on the lowest heat setting, or remove from heat and leave ready to brush.

Brush each fried chicken piece lightly with the hot honey glaze right before plating so the crust stays crisp but gets a glossy spicy-sweet finish.

If you don't have prepared pickles: make quick cucumber ribbons by thinly slicing a small cucumber lengthwise with a peeler into ribbons and tossing with 1 tsp sugar, 1 tbsp rice vinegar and a pinch of salt for 10 minutes. Drain excess liquid.

Arrange 5 glazed chicken pieces on a serving plate. Place a small nest of cucumber ribbons and yellow daikon to one side.

Dot or pipe about 1 tbsp of kewpie mayo near each chicken piece (or serve in a small pot).

Sprinkle sumac evenly over the chicken and plate, scatter chopped chives/spring onion and sesame seeds over the dish. Add lemon wedges on the side for optional finishing.