Crispy Chicken Thighs
8 servings
70 minutes
Crispy chicken thighs are a magnificent dish of Japanese cuisine that combines a balance of rich flavor and textural harmony. The secret of its special aroma lies in the soy sauce marinade, which gives the meat depth of umami, while vodka helps soften the texture. Prolonged marination allows the thighs to absorb rich flavor, and frying in starch creates a crispy golden crust while keeping the meat juicy inside. This dish is perfect for a cozy family dinner or a festive feast, complemented by fresh vegetables and rice. Crispy thighs can be served with spicy sauces or sides, enjoying the harmonious combination of crunch and tenderness. Historically, such cooking techniques originated in Japan in search of the perfect way to preserve chicken's juiciness by encasing it in a crispy shell.
1
Wash and dry the chicken thighs.
- Chicken thighs: 2 kg
2
Prepare the marinade (1 liter): mix soy sauce and water in a deep bowl. You should taste it while mixing to ensure the sauce is a bit saltier than you're used to. Add vodka.
- Soy sauce: 250 ml
- Water: 0.5 l
- Vodka: 1 tablespoon
3
Place chicken thighs in a deep dish and cover with sauce, the sauce should completely cover the thighs.
- Chicken thighs: 2 kg
- Soy sauce: 250 ml
- Water: 0.5 l
- Vodka: 1 tablespoon
4
Place a weight on the dish with chicken thighs and refrigerate for 10-12 hours.
5
Heat 0.5 liters of oil in a saucepan. Coat the chicken thighs in starch and fry in the saucepan until fully cooked.
- Vegetable oil: 0.5 l
- Chicken thighs: 2 kg
- Potato starch: 250 g
6
Place the chicken thighs on a plate lined with a paper towel to drain excess oil.