1 1/4lbsbonelessskin-on chicken thighs, approximately 4 thighs, excess fat trimmed and each thigh cut into 6 or so equal-sized pieces (boneless, skinless can also be used)
Pinchof kosher salt
few grinds of freshly ground black pepper
6tablespoonspotato starch(if you don't have potato starch, substitute with cornstarch)
1 1/2tablespoonsrice flour
5cupspeanut oilneutral oil is ok too
For the Marinade
2teaspoonsfreshly grated ginger from an approximate 2” piece of ginger root or 2 cubes of frozen Trader Joe's ginger, defrosted
1clovegarlicfinely minced
2tablespoonssake (a Japanese wine)can substitute rice wine vinegar or dry sherry
2tablespoonsgluten-free soy sauceI use San-J
Sriracha Mayo Sauce
1/4cupKewpie mayonnaisea Japanese brand pronounce Q-P, found at most markets, asian markets, and online. In a pinch substitute with regular mayo.
2teaspoonsSriracha
Squeeze of fresh lemon
Aleppo Pepperoptional
Instructions
Sriracha Mayo
Mix mayonnaise, Sriracha, and lemon juice together in a small bowl. Finish with Aleppo pepper, if desired. Set aside.
Marinating and Cooking the Chicken
In a large bowl, whisk or mix together the ginger, garlic, sake, and gluten-free soy sauce.
Add the chicken to the marinade and season with kosher salt and freshly ground pepper. Mix chicken with the marinade using tongs, making sure chicken is thoroughly coated. Set aside for 30 to 60 minutes in the refrigerator.
In the meantime, combine potato starch and rice flour in a medium bowl,.
Place oil in a 3 1/2 quart pot. Insert a thermometer and heat oil over medium-high heat to 350 degrees. (It can take 15-20 minutes for the oil to heat up.)
Line a baking sheet with foil and some paper towels which will absorb the oil and make for an easier clean up. Then place a rack inside of the baking sheet. Keep the baking sheet close to the stove.
When the oil begins to heat up, remove the chicken from the marinade. As the thermometer is getting close to 350 degrees, coat 4-5 pieces with the potato starch mixture.
The chicken pieces will be cooked 2x. The first time is to cook the chicken and the second round is for the crispy, crunch factor.
Round 1
Carefully place the chicken pieces into the oil and cook for 90 seconds, or until the chicken is a light golden color. Set a timer. Continue working with 4-5 pieces at a time. (Working with a few pieces at a time, helps maintain the oil temperature.) As you cook each batch, you may need to adjust the temperature of the oil so keep an eye on the thermometer. Transfer chicken to the wire rack and repeat until all pieces are coated and cooked.
Once all of the chicken is cooked for the first round, use a fine-mesh sieve (or a similar device) to remove any small bits of cooked crumbs which will keep the oil clean. Omitting this step may result in the oil getting darker.
Round 2
Increase the heat and bring the oil to 360º degrees. Once the oil temperature is reached, begin placing 4-5 pieces in the oil again, for approximately 60 seconds or until ultra crispy and golden brown. Transfer chicken to the wire rack to drain excess oil.
Serving
Once all chicken pieces have been fried 2x, transfer chicken to a platter or bowl, garnish as desired and serve with Sriracha Mayo. Serve hot!
Notes
I experimented with air frying the chicken and just couldn't replicate the crispiness of the double deep fry.If you prefer to cook fewer batches of the chicken pieces, consider using a dutch oven. Keep in mind, you'll need to use much more oil because the chicken must be fully submerged in the oil.Boneless chicken breasts can be substituted for the thighs but the chicken may be a bit on the drier side.