Part 3/8:
The chef begins by trimming excess fat from chicken thighs, leaving some small bits to deliver crunchiness once fried. The batter forms the core of the dish’s texture. A mixture of flour and cornstarch is whisked together—the cornstarch serving to make the coating light and airy, resulting in an extra crispy crust.
Adding dry ingredients such as kosher salt and white pepper, the chef then introduces wet ingredients: eggs and water, emulsified with oil to mimic a fluffy pancake batter. The batter becomes thick and sticky, perfect for clinging onto the chicken. The chicken pieces are then immersed in the batter, covered, and refrigerated for 20-30 minutes, allowing the flavors and textures to meld.