Japanese Fried Chicken
- 2 pounds fresh boneless, skinless chicken thighs (trim off excess fat)
- 1 cup all- purpose flour
- 4 to 5 cups coconut oil
- 1/2 cup shoyu (reduced- sodium tamari soy sauce)
- 2 fresh garlic cloves, grated
- 2 teaspoons peeled and grated fresh ginger
- 1 tablespoon sesame seeds
Adapted from yahoo.com
First, make Mom’s Shoyu Mix: In a medium bowl, whisk together the shoyu, garlic, ginger, and sesame seeds until well combined. Place the chicken in a small airtight container and pour Mom’s Shoyu Mix over the chicken. Seal the container and marinate the chicken for about 30 minutes in the refrigerator, turning chicken as needed about 15 minutes in.
Remove the chicken from the marinade, shaking off any excess liquid, and transfer to a plate.
Place the all-purpose flour on a small, clean baking sheet and coat each piece of chicken with flour, shaking off any excess.
In a large skillet or Dutch oven, heat the coconut oil over medium-high heat until the oil begins to simmer. Reduce the heat to medium; do not let the oil smoke. Cover a second small sheet pan with three layers of paper towels. Place next to the stove.
Carefully place the flour-coated chicken into the hot oil. (Mom’s tip: Don’t put too much chicken in at once as it will cause the temperature of the oil to drop sharply.) Cook both sides of the chicken in the oil until a beautiful brown color develops, and the chicken is cooked through. Carefully remove the chicken with tongs or a large slotted spoon, and transfer to the paper towel–lined sheet to drain excess oil.
Let cool down slightly, and get ready to enjoy the BEST chicken ever.