Chicken W/ Tartar Sauce Recipe

Prepare chicken

Trim excess fat from the chicken thighs. If using breasts, pound to an even thickness (about 1.5 cm). Pat dry with paper towels. Lightly score thick parts to help cook through. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Place in a bowl and add 2 tbs soy sauce and 1 tbs sake; toss briefly and let sit for 10–15 minutes at room temperature to marinate.

Coat with starch

After marinating, dust each piece evenly with the 3 tbs potato starch (or cornstarch). Shake off any excess—this helps the batter adhere and creates a crisp layer.

Make the batter

In a mixing bowl combine 100 g all-purpose flour, 50 g cake flour, and 1 tsp baking powder. Lightly whisk to blend. In a separate bowl, whisk together 1 large egg and 180 ml ice cold water until frothy. Pour the cold egg mixture into the dry ingredients and stir briefly with chopsticks or a fork; do not overmix—it's fine if the batter is slightly lumpy. Keep the batter cold (set the bowl over another bowl with ice if your kitchen is warm).

Heat oil

Pour about 800 ml neutral oil into a deep pot or fryer and heat to 170°C (340°F) for the first fry, or medium-high heat. If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise to the surface slowly.

First fry (blanch)

Dip each potato-starch-coated chicken piece into the batter, letting excess batter drip off briefly, and carefully lower into the hot oil. Fry in batches without crowding for 2–3 minutes until the outside sets but not deeply browned. Remove and drain on a wire rack or paper towel-lined tray. This step firms the batter and locks in juices.

Rest and increase heat

Let the first-fried pieces rest for 5 minutes while you raise the oil temperature to 185°C (365°F) for the final fry.

Second fry (finish)

Return the chicken to the hotter oil and fry in batches for 1.5–2.5 minutes until golden brown and crisp, and internal temperature reaches 75°C (165°F). Drain on a rack; tent loosely with foil to keep warm if needed.

While the chicken marinates or during the first fry, make the tartar sauce. In a bowl combine 150 g mayonnaise, 60 g finely diced dill pickles, 2 tbs chopped capers, 1 finely minced small shallot (or 2 tbs minced red onion), 2 tbs finely chopped fresh parsley, 1 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp pickle brine if using. Stir to combine, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt to preference. Cover and chill until ready to serve to let flavors meld.

Arrange shredded cabbage or salad on plates. Place 2–3 pieces of fried chicken on top or beside the salad. Spoon a generous dollop (about 2–3 tbs) of tartar sauce over each chicken piece or serve on the side. Sprinkle chopped scallions over the dish if using and add lemon wedges for squeezing.

Serve immediately so the batter remains crisp. Leftover tartar sauce will keep refrigerated in a sealed container for up to 3 days.