"To achieve chicken nirvana, the chicken is first marinated for three to five days in a mixture of buttermilk, whole milk, Japanese mustard powder soy sauce (Itani prefers Usukuchi Shoyu, which is less salty than others), and ginger, that has been blended 'til smooth. Then, the chicken is dredged in equal quantities of all purpose flour and potato starch, allowing lots of the marinade to remain for a solid crust."
"Hopscotch Chicken also does rotisserie birds by the quarter/half/whole, wings and tenders, fried-chicken sandwiches and Asian-inspired chicken salads. For dipping there are sauces like Fresno chile aioli, yuzu yogurt and ranch. And to round out a meal is a smorgasbord of side dishes: roasted potatoes with chicken drippings, collard greens with miso sofrito, kimchi fried rice, waffle fries and cheddar-chive biscuits."
Hopscotch Chicken opened in late August in the Epicurious Garden in North Berkeley, operated by restaurateur Kyle Itani. The concept serves both fried and rotisserie birds alongside wings, tenders, fried-chicken sandwiches, and Asian-inspired chicken salads. The fried chicken is marinated for three to five days and dredged in equal parts all-purpose flour and potato starch before frying, yielding a crunchy exterior and juicy interior. Sauces include Fresno chile aioli, yuzu yogurt, and ranch. Side dishes include roasted potatoes with chicken drippings, collard greens with miso sofrito, kimchi fried rice, waffle fries, and cheddar-chive biscuits. Hours are 11 a.m.–8 p.m. daily at 1511 Shattuck Ave.; hopscotchchicken.com.
Read at www.mercurynews.com
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