Japanese Oriental Asian Crispy Fried Chicken
Give your taste buds an irresistible crunch with this Japanese Oriental Asian Crispy Fried Chicken recipe! Featuring tender, marinated boneless chicken thighs infused with the rich, umami flavors of soy sauce, mirin, sake, and aromatic ginger and garlic, this dish takes fried chicken to a whole new level. The chicken is double-coated in a unique blend of cornstarch and potato starch for that signature ultra-crispy texture, then fried to golden perfection. Whether you opt for a double fry to amplify the crunch or stick with a single fry, the result is delightfully satisfying. Serve it hot with fresh lemon wedges for a zesty twist that balances the savory notes beautifully. Perfect for dinner or as a party appetizer, this Japanese fried chicken recipe is an easy, crowd-pleasing dish that’s sure to become a favorite!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (Japanese rice wine)
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 6 tablespoons Cornstarch
- 4 tablespoons Potato starch
- 1000 milliliters Vegetable oil
- 1 lemon Lemon wedges (for serving)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, combine soy sauce, mirin, sake, grated ginger, minced garlic, and sesame oil. Stir to mix well.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 15 minutes or up to 1 hour for deeper flavor.
In a separate large bowl, mix the cornstarch and potato starch together to prepare the coating.
Remove the chicken from the marinade, allowing excess marinade to drip off. Coat each piece evenly in the starch mixture, pressing lightly to ensure it adheres well.
Heat the vegetable oil in a deep skillet or fryer to 170°C (340°F). Use a thermometer to maintain a consistent temperature.
Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes or until golden brown and crispy. Remove and place on a wire rack or paper towels to drain excess oil.
For an extra-crispy texture, fry the chicken a second time for 1-2 minutes at 190°C (375°F). This step is optional but enhances the crunch.
Serve hot with lemon wedges on the side for a zesty touch.
Nutrition Facts
Calories |
8999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.4 g | 1216% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 574.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 19.9 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1589 mg | 34% | |
*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.
