Add <quantity>2<unit>cups</unit></quantity> of rice flour, <quantity>1<unit>cup</unit></quantity> of cornstarch and <quantity>1<unit>cup</unit></quantity> of all-purpose flour to a large bowl

Whisk it thoroughly to incorporate all the ingredients

Add <quantity>1½<unit>cup</unit></quantity> of cold water to a separate bowl

Add <quantity>1½<unit>cup</unit></quantity> of the flour mixture to the water, in batches. Whisk it continuously until the mixture is completely dissolved. The tempura batter is ready

Cut around the wings of <quantity>1</quantity> whole medium-sized chicken to separate them at the joints

Cut around the chicken legs to separate them at the joints. Separate the thighs from the drumsticks by cutting between the joints

Cut lengthwise to separate the chicken breast from the back. You can reserve the back to make a stock

Cut the breast in half, right through the breast bone, and divide each part in half

Weigh the chicken pieces and add them to a bowl. Calculate 1% of the weight and add that quantity in salt

Rub the salt on the chicken until it is all coated and the grains of salt have dissolved

Cover with cling film and let it rest at room temperature for 1h to season the meat all the way through

Fill a tall pot or a fryer halfway with vegetable oil and heat it to <temperature>330<unit>°F</unit></temperature>

Dredge the chicken pieces in <quantity>2<unit>cups</unit></quantity> of all-purpose flour

Dip them in the fried chicken batter and coat each part completely. Drain the excess batter

Slowly dip the chicken in the hot oil to ensure it doesn't stick to the bottom. Fry them until the internal temperature is around <temperature>155<unit>°F</unit></temperature>

Let the chicken rest for at least 30 minutes at room temperature until it is cool

Increase the oil temperature to <temperature>360<unit>°F</unit></temperature>

Add the chicken pieces and fry until they are golden brown. The double-fried chicken is ready

Enjoy it with your favorite sauce!