KFC (Kayako’s Fried Chicken)
A friend of mine traveling in Tokyo was surprised to see, on Christmas, a line around the block for KFC. She’s not the only one to have asked me why Kentucky Fried Chicken is so popular in Japan. I still remember the TV commercials that popped up around the holidays when I was a kid: a happy family surrounding a bucket of fried chicken. Most Japanese don’t celebrate Christmas as a religious event, but rather as a generally happy festivity or a romantic day for couples. KFC made sure that their bucket of chicken is a go-to dinner item for them.
Although my family didn’t eat KFC for Christmas, we have always loved fried food. Chicken karaage is one of our favorite dishes. I normally use unflavored oil, such as vegetable or canola oil. In this recipe, however, I include some sesame oil to add a toasty aroma. I got my inspiration from those in eastern Japan who use sesame oil to fry tempura.
Sometimes I marinate fried chicken with soy sauce and sake. For this recipe I keep it simple, as my mom always does, seasoning with just sea salt and freshly ground black pepper.
This fried chicken comes together quickly and is incredibly delicious, especially with a light beer—like a lager—alongside.
KFC (kayako’s fried chicken)
Serves 4 as a snack
Ingredients:
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
½ cup potato starch
3 lb (1.4 kg) small chicken wings
1 cup canola oil
1 cup sesame oil
Pat dry chicken wings with paper towels.
In a small ramekin, mix salt and pepper.
Put chicken wings in a gallon-size resealable bag and add the salt and pepper mixture. Gently rub the salt and pepper all over the wings.
Add potato starch and continue to gently rub, coating the chicken evenly.
Add an equal amount of canola oil and sesame oil to a heavy frying pan and heat over medium. If the pan is deep, add enough oil to submerge the chicken. In a cast-iron pan, like I use, the depth of the oil can be lower but you’ll have to turn the chicken.
Test the temperature by dipping a wooden utensil into the oil. When you start to see small bubbles, the oil is ready. Lower the heat to medium-low.
Remove the chicken from the bag, lightly shake off excess spices and starch, and add pieces to the pan one at a time. Don’t crowd the pan.
Cook the chicken till it’s golden brown. If you’re using a shallow pan and the chicken isn’t submerged in oil, turn it along the way. But resist the urge to move the chicken too much. When the wings are golden brown, remove them from the pan and place them on a cooling rack—or eat them right away!
