Chicken (your choice of cut, such as wings or breast with bone)
For the brine:
1/2 cup (see Helpful Hints)
Raw cane sugar
Bay leaf (optional)
For the crispy skin (adjust according to the amount of chicken):
4 tablespoons or more
★ Cornstarch (or katakuriko)
4 tablespoons or more
★Baking powder (preferably aluminium-free)
a very small amount
Carbonated water, or beer (if you don' have any, add a small amount of vinegar to water)
Combine the brine ingredients and the meat in a plastic bag and lightly massage from the outside of the bag until the salt and sugar are absorbed (double-bagging reduces the chance of tearing the bag).
Once the meat has absorbed the juices, open the bag, press out the air, seal the bag and set in the refrigerator overnight. By the following day, the meat should completely absorb the water and become heavy.
Bake or fry the meat for a juicy finish! You can also make delicious and juicy chicken sauté or hamburger.
To prepare the coating, combine the meat chopped into chunks and the coating ingredients in a new bag and massage very well from the outside of the bag until the coating has covered the meat.
Generously coating the meat will produce a result close to the signature KFC flavor. Since the recipe uses carbonated water, you'll only need a pinch of baking powder!
Fry well in oil over medium heat. Increase the heat once the frying sound quiets down and the bubbles reduce in size. Once the coating becomes crunchy, it's ready to serve!
Make together with faux KFC biscuits! Recipe ID: 902412 You can't beat the combo of freshly baked biscuits and chicken!
Also check out my recipe for delicious french fries Recipe ID: 1838284 They'll change your entire outlook on french fries!
Story Behind this Recipe
I revised a version of brine often used in American households to suit Japanese households. The preparation in making the salt water is the same as that used in Belarus for removing radiation (water-soluble particles are removed by salt osmosis).
You don't have to be very exacting with the amount of water; as long as there is enough to cover the chicken when placed in the plastic bag. Adjust the amount of salt to taste. I use nearly equal amounts of salt and sugar. For best results, keep them as equal as possible.