Japanese Crispy Chicken
Savor the irresistible crunch of Japanese Crispy Chicken, a classic dish that’s bursting with savory umami flavors and perfect for any occasion. Made with succulent, bite-sized pieces of boneless, skin-on chicken thighs, this recipe elevates fried chicken with a marinade of soy sauce, sake, mirin, garlic, and ginger for a rich, flavorful infusion. Coated in a light and crispy blend of potato starch and flour, each piece is fried twice for a golden, ultra-crispy exterior and tender, juicy interior. With its quick preparation and straightforward technique, it’s the ultimate comfort food that can be enjoyed as an appetizer, snack, or a centerpiece with steamed rice. Don’t forget to serve it with a squeeze of fresh lemon to brighten every bite!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skin-on)
- 2 tbsp Soy sauce
- 2 tbsp Sake
- 1 tbsp Mirin
- 2 cloves Garlic (grated)
- 1 tbsp Ginger (grated)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Potato starch
- 0.25 cup All-purpose flour
- 1 L Vegetable oil (for frying)
- 5 wedge Lemon wedges (for serving)
Instructions
Cut the boneless, skin-on chicken thighs into bite-sized pieces, roughly 1.5 inches in size.
In a large bowl, prepare the marinade by combining soy sauce, sake, mirin, grated garlic, grated ginger, salt, and black pepper. Mix well.
Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 15-30 minutes.
In another bowl, mix potato starch and all-purpose flour together. This will be used to coat the chicken for frying.
Heat vegetable oil in a deep frying pan or pot to 170°C (340°F). Ensure the oil is deep enough to completely submerge the chicken pieces.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Coat each piece of chicken thoroughly in the potato starch and flour mixture, pressing lightly to ensure the coating sticks.
Fry the chicken pieces in small batches, being careful not to overcrowd the pan. Cook each batch for about 4-5 minutes, or until the chicken is golden brown and crispy on the outside.
Remove the chicken from the oil and let it drain on a wire rack or paper towel-lined plate.
Raise the oil temperature to 190°C (375°F). Once the oil is hot, quickly refry the chicken pieces for an additional 1-2 minutes for extra crispiness. Drain again on a wire rack.
Serve the Japanese crispy chicken hot with lemon wedges on the side. Enjoy as an appetizer, snack, or with steamed rice for a satisfying meal.
Nutrition Facts
Calories |
9538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 973.6 g | 1248% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.3 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
