How Japanese Fried Chicken Gets Extra Crispy | Food Skills

Fried chicken is a comfort-food staple the world over, and Japan is no exception. Generously battered in potato starch, double fried in a skillet, and marinated in a mixture of soy sauce and mirin, Japan’s chicken karaage is renowned for its extra-crispy skin and juicy meat. At Bessou, Maiko Kyogoku and Emily Yuen infuse the dish with their NYC sensibilities, seasoning the chicken in a dusting of global spices, with nods to Korea to the Middle East. For Kyogoku—who in a past life worked with the Japanese artist Takashi Murakami and managed his relationships with the likes of Louis Vuitton and Kanye West—the blending of cultures has practically become second nature. “Bessou means ‘home away from home,'” she explains. “We want people to enjoy and share and not have too many formalities and pass the dishes around like you would at home.”

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