- 1 cup soy sauce
- 1 cup apple juice
- 2 tablespoons Spicy Seasoned Salt + additional for finishing
- 2 cloves garlic
- ½ cup dark brown sugar
- 1 cup rice flour
- ½ cup all purpose flour + additional for dredging
- ½ cup tapioca starch
- Neutral Oil, such as Canola, for frying
First, make the marinade. Mix the soy sauce, apple juice, 1 tablespoon Spicy Seasoned Salt, garlic, brown sugar, and 1 cup of water with a whisk until the sugar is dissolved. Lightly score the pieces of chicken, then marinate the chicken for about 2 hours in the refrigerator.
Then, prepare the batter. Sift the rice flour, all purpose flour, and tapioca starch into a mixing bowl, then mix in 1 tablespoon of Spicy Seasoned Salt. Stir in 1 cup cold water. Remove chicken from marinade and pat dry with paper towels. Lightly coat chicken with all purpose flour, then dip in the batter allowing excess to drip off.
Cook it in a deep-fryer at 325°F between 4–5 minutes until the chicken reaches 165°F internal temperature.Allow fried chicken to drip onto a paper towel or a wire rack. Finish with Spicy Seasoned Salt and serve with your favorite bread and butter pickles.
Momofuku Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens.