Everyone has The best fried chicken recipe and we are still looking for more the-best-fried chicken beyond regions to countries.
I have some Japanese fried chicken (called Karaage) recipes, and they are crispy savory fried chicken that my family loves.
Today, I’ll tell you my new fried chicken recipe, it’s almost a hybrid of all my KARAAGE recipes and techniques.
The crisp, juicy pieces of “huge paper-thin fried chicken” is topped with shards of fried flour lumps, adding more crunch.
It is going to be one of your absolute favorite recipes, taste Asian savory juicy chicken despite it being made of chicken breast!
THE SECRET KEY FOR CRUNCHY FLOUR
SECRET 1
Pick up rice flour whenever you want to “CRISPY” fried coating.
Rice flour is finely ground raw rice and is traditionally used for a wide variety of cooking in Asian cuisine. Recently, rice flour has been attractive as a substitute for wheat flour because of its “gluten-free” benefit. As for the facts of rice flour, this traditional flour is rich in vitamins, protein, dietary fibers, and a good source of amino acids. Moreover, you can get several benefits when incorporating rice flour into your cooking life.
For more details about rice flour, read this post.
SECRET 2
After choosing rice flour, add tablespoons of water to make the flour lumpy!
These lumps are actually the source of the “CRUNCH” texture you ever had.
I blend the rice flour and potato starch equally to make the fried chicken light crispy crunchy outside and juicy flavorful inside.
Yet, you can use rice flour only or mix it with corn starch.
I don’t recommend mixing with wheat flour when you looking for super-crispy, but it is up to you.
Yet, I recommend using cake flour (less gluten protein) rather than using all-purpose flour.
Using wheat flour is not a bad option in case making Japanese fried chicken depending on the purpose.
For more details about the types of flour for fried chicken, I explain the difference in this post.
THE BAKING POWDER SOLUTION
Smashing over the thick plump American chicken breast with a rolling pin in this recipe, tenderizing is not necessary.
However, it is better to soak the meat in the baking powder solution overnight to make it tender, moist, and hardly dry and chewy even if overcooked.
The best way to make chicken breast tender and moist is “the baking powder solution” method in this post.
If you have time to brine the meat overnight (more than 6 hours), I recommend using this method.
It can make chicken breast super tender and moist without getting salty.
ASIAN MARINADE SAUCE
- ¼ cup dark soy sauce
- ¼ cup Sake or white wine
- 3 tbsp sugar
- ¼ TSP Chinese five spices
- ¼ TSP Shichimi togarashi powder or cayenne pepper
- 1 TSP ground fresh garlic
- 1 TSP ground fresh ginger
- black pepper to taste
“Shichimi” refers to seven flavors, so SHICHIMI TOGARASHI is the spice mix with seven spices including dried chili pepper flakes.
Shichimi Togarashi is a traditional Japanese condiment made of blended spices such as roasted red chili pepper flakes, toasted sesame seeds, and other spices which can provide a rich aroma and flavor to any Japanese cuisine.
Do you want to know my favorite SHICHIMI TOGARASHI?
EASY PARTY FOOD IDEA: Super Crispy Asian Fried Chicken Breast
Ingredients
- 2 chicken breast
- vegetable oi for deep-frying
For The Baking Powder Solution
- 1.5 quart water
- 2 tbsp baking powder
- 1 tbsp salt
For Asian Marinade Sauce
- ¼ cup dark soy sauce
- ¼ cup Sake or white wine
- 3 tbsp sugar
- ¼ TSP Chinese five spices
- ¼ TSP Shichimi togarashi powder or cayenne pepper
- 1 TSP ground fresh garlic
- 1 TSP ground fresh ginger
- black pepper to taste
For Coating
- ½ cup rice flour
- ½ cup potato starch
- cold water
Instructions
- [Prepare chicken breasts] Combine the water, baking powder, and salt and make the baking powder solution to tenderize chicken breast meat. Butterfly chicken breasts and soak them in the baking powder solution overnight in a fridge. *Marinate the meat over 8 hours.
- Remove the meat from the solution, pat dry, or drain the excess moisture. On a cutting board, place the chicken breast and cover it with plastic wrap. With a rolling pin, flatten the meat until it gets ½ inch thick.
- [Make the marinade sauce] Combine dark soy sauce, sake or white wine, sugar, Chinese five spices, ground garlic and ginger, shichimi togarashi, or cayenne pepper.Optionally, microwave the mixture to dissolve the sugar.
- Marinate the meat in the sauce for 30 minutes.
- Remove the meat from the marinade sauce without the excess sauce Season them with black pepper to taste.
- [Prepare the coating powder] In a large baking pan, mix the rice flour and the potato starch (or cornstarch or tapioca flour). Add a few tablespoons of cold water each time and then mix the water and the flour while making small lumps.*When you add too much water, add the extra flour or starch until they are not sticky and watery.
- Coat the meat with the lumpy flour to make sure you don't miss any part of the meat. Gently press the meat to stick the coating well.
- Leave the coated chicken breast meat for about 10 minutes since the coating sucks the moisture and becomes crispier.
- In a skillet, add the oil up to 1.5-2 inch depth. Heat the oil to 350 °F
- Deep-fry the meat for 5 minutes and flip over, then, continue cooking for another 5 minutes.
- Remove the meat and place them on a cooling rack. Serve the crispy fried chicken after draining the excess oil.