Crispy Asian Potato Starch Fried Chicken

Big Asia

Servings

4 - 5 peopl

Calories

436

Cuisine

Asian

Crispy potato starch fried chicken is all about that light, crunchy coating and juicy bite inside. Inspired by Asian favourites like Japanese karaage and Korean fried chicken, tender pieces of chicken are marinated with garlic, ginger and soy before being coated in potato starch and fried until golden and crisp. Potato starch creates a delicate crust that stays extra crunchy without feeling heavy. The result is a crowd-pleasing dish with bold savoury flavour and irresistible texture, perfect for sharing with friends, dipping in your favourite sauces and enjoying as a comforting homemade treat.

Crispy Asian Potato Starch Fried Chicken

Ingredients

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    • 600 g chicken thigh, cut into bite-size pieces

    • 4 tbsp potato starch

    • 2 tbsp soy sauce

    • 1 tbsp cooking sake or rice wine (optional)

    • 1 tsp grated ginger

    • 1 clove garlic, minced

    • ½ tsp sesame oil

    • oil for frying

    Directions

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      1. Mix soy sauce, sake, ginger. garlic and sesame oil in a bowl

      2. Add chicken and mix well.

      3. Let it marinate 20–30 minutes.

      4. This adds flavour and tenderises the meat.

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      1. Put the potato starch in a bowl or tray.

      2. Add chicken pieces and toss until fully coated.

      3. Shake off excess starch so the coating stays light.

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      1. Heat oil in a deep pan or wok to 170–180°C.

      2. If you don’t have a thermometer, drop in a small bit of chicken, it should bubble immediately but not burn.

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      1. Fry chicken in batches for 3–4 minutes until lightly golden.

      2. Do not overcrowd the pan.

      3. Remove and rest for 2 minutes.

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      1. Increase oil to 190°C.
      2. Fry the chicken again for 1–2 minutes until deep golden and super crispy.