Sorry, you need to enable JavaScript to visit this website.

Zero Waste Recipe: Super-Crispy Fried Chicken by Takahiko Kondo

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN

Ingredients

Egg whites: 4

Chicken: 400g, wings and thighs

All purpose flour: 40g

Ginger: 10g

Water: 40ml

Garlic: 10g

Soy sauce: 10ml

Potato starch: 100 g

Mirin: 10ml

Sesame oil: 10ml

Sunflower oil

Salt and pepper: To taste

Apart from meringue, what else can you do with leftover egg whites (from a carbonara, for example)? How about making the crispiest fried chicken? That's the promise of this recipe from chef Takahiko 'Taka' Kondo, which uses egg whites and potato starch to create a light batter that will provide a satisfying crunch with every bite. 

01.

Grate the ginger with the skin on using a Microplane.

Ginger being greated
02.

In a bowl, mix the chicken with the ginger, soy sauce, sesame oil, mirin and a whole garlic clove, ensuring the chicken is completely covered.

Leave the chicken to marinate in the fridge for three hours.

Ingredients being mixed in a bowl.
03.

In a bowl, make a paste with the egg whites, flour and water.

Season with salt and pepper.

A white paste being mixed in a bowl.
04.

Once the chicken has finished marinating, coat it in the paste then toss in the potato starch.

A piece of meat being coated in a paste.
05.

Warm some sunflower oil to 170°C.

Fry the chicken for three minutes or until fully cooked inside and golden. Let cool slightly, and then serve.

Chicken being fried in a pot of oil.

This recipe from sous chef Takahiko Kondo of Osteria Francescana makes use of leftover egg whites and potato starch to create sensationally crispy fried chicken.

The recipe is taken from Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making food waste delicious.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers.