Image
By
Matty MathesonAbstract
Some of the best and simplest gluten-free fried chicken you'll ever make.
By marinating the chicken, we're getting a lot of flavour in there. And then the potato starch, the traditional coating for this Japanese chicken, traps all of that flavour. I love it because it’s light and it's really crispy and it stays crispy for a long time, even after frying.