1/2
2/2
100%
0
Nutrition balance score
Good
Glycemic Index
80
High
Glycemic Load
28
High
Nutrition per serving
Calories452.4 kcal (23%)
Total Fat22 g (31%)
Carbs35.1 g (14%)
Sugars2.3 g (3%)
Protein27.7 g (55%)
Sodium483.7 mg (24%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 poundschicken wings
or boneless chicken thighs
1 teaspoonkosher salt
½ teaspoonblack pepper
1 teaspoonfresh ginger
grated
2 clovesgarlic
finely grated
1 tablespoonrice wine
mirin, or dry white wine
1 cuppotato starch
Cornstarch
works, but potato starch gives a crisper, more delicate shell
frying oil
Neutral, such as peanut, canola, or vegetable oil
Instructions
Step 1
Pat the chicken very dry. Mix it with the salt, pepper, ginger, garlic, and rice wine. Let it sit for 20–30 minutes.
Step 2
Add the potato starch and toss thoroughly. Every piece should have a thin, dry-looking coating rather than a wet batter. Press the starch into any damp spots.
Step 3
Heat 1½–2 inches of oil to 325°F.
Step 4
Fry in batches without crowding the pot: Wings: 7-9 minutes
Thighs: 5–7 minutes
Step 5
The chicken should be cooked but only lightly golden. Transfer it to a wire rack and rest for about 10 minutes.
Step 6
Increase the oil temperature to 375°F. Fry the chicken again for 2–4 minutes, until deeply crisp and golden.
Step 7
Drain on a wire rack. Make sure the thickest pieces reach at least 165°F internally.
Notes
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