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Famichiki - En-tete

Authentic Famichiki - Konbini-Style Fried Chicken

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4.93/5 (13)
Prep Time: 40 minutes
Cook Time: 9 minutes
Total Time: 49 minutes
Course: Main course
Cuisine: Japanese
Servings: 5
Author: Marc Winer

Ingredients

Chicken

  • 1 kg chicken thighs boneless, skin-on

Seasoning

  • 8 tablespoons soy sauce
  • 8 tablespoons sake
  • 3 tablespoons sugar
  • 2 tablespoons mirin
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon ginger grated
  • 1.5 tablespoon garlic grated
  • 1 tablespoon garlic powder
  • 0.5 tablespoon black pepper coarsely ground

Coating & Frying

  • 1 egg
  • flour as needed
  • potato starch as needed
  • frying oil enough to fully cover the chicken

Procédé

Preparation & Marinade

  • Place the thighs skin-side up, then prick the meat all over with a fork to tenderize it and help the marinade soak in.
    1 kg chicken thighs
    Famichiki - Piquer la viande de nombreux coups de fourchette, pour l'attendrir et faire pénétrer l'assaisonnement.
  • Cut each thigh into 4 bite-size pieces.
    Famichiki - Couper chaque cuisse en 4 morceaux.
  • Combine the chicken with all the seasoning ingredients until evenly coated.
    8 tablespoons soy sauce, 8 tablespoons sake, 3 tablespoons sugar, 2 tablespoons mirin, 1 tablespoon chicken bouillon powder, 1 tablespoon ginger, 1.5 tablespoon garlic, 1 tablespoon garlic powder, 0.5 tablespoon black pepper
    Famichiki - Mélanger tout le poulet avec l'assaisonnement.
  • Transfer to a bag (or an airtight container) and refrigerate for 1 to 3 hours.
    Famichiki - Fermer dans un sac et réfrigérer 1 à 3 heures.
  • Drain the chicken in a colander, then let it sit at room temperature for about 30 minutes.
    Famichiki - Égoutter dans une passoire.

Coating & Double Frying

  • Heat the oil to about 160°C.
    frying oil
    Famichiki - Refrire environ 3 minutes, jusqu'à ce que l'enrobage soit croustillant.
  • Beat the egg.
    1 egg
    Famichiki - Battre l'œuf.
  • Dip the chicken pieces into the beaten egg.
    Famichiki - Tremper les morceaux dans l'œuf battu.
  • Coat well in flour, then in potato starch.
    flour, potato starch
    Famichiki - Enrober fermement de farine, puis de fécule.
  • Fry for about 6 minutes at 160°C, turning halfway through if needed (about 3 minutes in), then remove.
    Famichiki - Frire environ 6 minutes, puis retirer. Les retourner après 3 minutes si nécessaire.
  • Increase the oil temperature to about 180°C, then fry again for about 3 minutes, until the coating is crisp and golden.
  • Serve immediately, piping hot.
    Famichiki - Servir bien chaud.

Notes

  • Pricking the chicken with a fork really makes a difference: the meat turns out more tender and absorbs the marinade better. A spiked meat tenderizer works even better.
  • Keep the coating thin: too thick a layer gives you more of a KFC-style result than classic Famichiki.
Did you make this recipe?Tag @marcwiner on Instagram!