Hey guys! Today I’m joined by a very special guest - Chris from Abroad in Japan!
And if there’s one dish I want to teach Chris how to make - it’s home-made “fami-chiki”- the chicken he loves so much from Family Mart!
But since Chris is also trying to be healthier, I thought I’d also teach him a way to make his favorite dish a little bit healthier!
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00:00 Intro
01:14 Preparing the Chicken
02:16 Preparing the Marinade
05:55 Battering the Chicken
07:44 Frying the Chicken
13:56 Let’s Eat!
Ingredients
-Two Large Chicken Thighs (Skin on)
Chicken Tenders (¾) (You can even use breast meat!)
Rice Oil (or any other suitable oil) for frying
Marinade:
1 Clove Garlic
10g Ginger
3 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Cooking Sake
2 tsp Sesame Oil
2 tsp Vinegar
One egg
2 tsp chili powder (optional)
Batter
3 Tbsp Flour
3 Tbsp Potato (or corn) starch
Or you can try healthier rice flour but use 4 tbsp
How to Make:
First start off by removing any fatty or sinew-y parts from your chicken thighs and cutting them into quarters. If you’re using chicken tenders - cut them into long strips (in half diagonally). Also give your chicken a pat down with a paper towel before breading.
In a mixing bowl - mix grated ginger and garlic with the soy sauce, mirin, cooking sake, sesame oil and vinegar - mix those ingredients well.
Add your chicken and let marinade for at least 30 minutes or over night
Once your chicken has been left to marinade - in a separate bowl mix your dry ingredients (use rice flour for a healthier/lighter batter - but add an extra tbsp) and mix
In the bowl with your marinated chicken, add one mixed egg, and mix that into the chicken well
(you can also add 2tbsp of chili powder at this stage for a spicier chicken!)
Then take your chicken, shake off any excess liquid and completely cover in the flour mixture - repeat this with all the chicken
Heat up an oil suitable for frying (I used rice oil!) to 160°C or 320°F - use enough oil to completely cover the chicken. Once the oil is heated, add your chicken and let fry for 3 mins. Try to keep the oil at a consistent temperature while frying and avoid moving the chicken around too much.
(if you’re using smaller cuts like chicken tender you may only need to fry for 2 minutes)
Once that is done, place your chicken standing on its side on a tray with a wire rack and let sit for a minute. While your chicken is resting - heat up the oil to 180°C or 356°F
Once your chicken has rested for a minute, add the chicken back into the hotter oil for one more minute
Take out your chicken and leave resting for a few minutes before you eat - try using some lemon or lime for an extra kic
Champ's Japanese Kitchen