Double-fried Japanese chicken/Guinea fowl ホロホロ鳥の竜田揚げ

Double-fried guineafowl

-Delicious and ecological-

Double-fried Japanese chicken/Guinea fowl ホロホロ鳥の竜田揚げ
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Delicious and ecological - I call it double-fried chicken because it’s been fried twice. In fact the picture is actually Guinea fowl. I used it because it’s the end of game season, and it’s not available locally for few months. Surprisingly, deep frying it twice reduces the actual cooking time, therefore it saves energy. Using extra water just before cooking makes the chicken tender and tasty. Chicken gets too dry and hard if it's over-cooked. You need to cook the chicken pieces in two batches, which make it easier to fry them twice. Leave between the frying time for 4~5 minutes – no longer.
  • Good quality chicken thighs 400g
  • Sunflower oil for frying approximately 300 ml
  • marinade sauce
  • Light soy sauce 2 tbsp
  • Organic Swiss bouillon 1 & ⅓ tsp
  • Cider vinegar 1 tsp
  • Sugar or honey 1 tsp
  • Water 2 tbsp
  • batter
  • Egg 1
  • Potato starch 100g
  1. Cut the chicken into bite size pieces.
  2. Mix all the ingredients for marinade sauce except for the water in a large bowl. Add the chicken pieces in the sauce then mix them well. Leave it for at least 10 minutes.
  3. Prepare a pan with vegetable oil to heat up. (180ºC)
  4. Just before deep-frying, add the water to the chicken marinade to mix them well.
  5. Dip the chicken pieces in beaten egg then coat them with potato starch.
  6. Deep-fry them for 1 and half a minutes first.
  7. Take the chicken out to place on a mesh rack for 4 minutes resting.
  8. Then deep-fry them for another 40 seconds to give toasted colour and make them crispy. Make sure not to cook too long!

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