Fami Chicki Chicken

Family Mart

Fami Chicki Chicken

This isn’t exactly Famichiki chicken, mostly because I’ve never had the real thing. It came out so juicy and flavorful that I imagine this is pretty close. I had it tucked inside my egg sando, and the combo was ridiculous. The cold, creamy egg with the hot, crispy chicken created this crazy good umami fusion in every bite. It actually became the family’s favorite breakfast of the week.

That said, I’ll admit this chicken is a bit of work for a breakfast meal prep. But if you’re looking to make something special, it’s definitely worth it.

Ingredients

Marinade

• 1 lb chicken thighs, cut in half

• ¼ cup sake

• 2 tbsp sugar (I think you meant sugar here instead of “guar”?)

• ¼ cup soy sauce

• 1 tbsp mirin

• ½ tsp salt

• 2 tsp ginger, minced

• 4 garlic cloves, minced

• Black pepper, to taste

Coating

• 3 tbsp mochi flour

• 3 tbsp all-purpose flour

• 3 tbsp potato starch

• Salt and pepper, to taste

Directions

1. Cut chicken thighs in half and pound lightly with a mallet. This helps the marinade soak in and makes the chicken extra juicy.
   

2. In a large bowl or Ziploc bag, mix together the marinade ingredients. Add the chicken and let it marinate for at least 3 hours (overnight is best for maximum flavor).

   

3. In a separate bowl, mix together the coating ingredients.
   

4. Dredge each marinated piece of chicken in the coating mixture.
   

5. Heat oil to 350°F and fry the chicken for 3–5 minutes until golden brown (first fry).
   

6. Increase oil temperature to 375°F and fry again for 1–2 minutes (second fry) to get that super crispy finish.
   

7. Let cool slightly. Eat as is, or stuff it into an egg sando.

   

Storage & Reheating

1. Store in an airtight container in the fridge for up to 3–4 days.

2. To reheat: air fry at 400°F for 3–5 minutes for crispy results. (Microwave works, but it won’t be as crunchy.)