© Fine Dining Lovers
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.
Grate the ginger with the skin on using a Microplane.
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.
In a bowl, make a paste with the egg whites, flour and water.
Season with salt and pepper.
Once the chicken has finished marinating, coat it in the paste then toss in the potato starch.
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.
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.
