Japanese Style Crispy Fried Chicken Tidbits
Experience the irresistible crunch and savory umami of Japanese Style Crispy Fried Chicken Tidbits, a delightful twist on the classic karaage recipe. Featuring tender, skin-on boneless chicken thighs marinated in a flavorful blend of soy sauce, mirin, sake, garlic, ginger, and a touch of sugar, each bite bursts with authentic Japanese flavors. The secret to the perfect crispiness lies in the coating—a combination of potato starch and all-purpose flour—ensuring a golden, light, and crunchy exterior. Deep-fried to perfection and paired with refreshing lemon wedges, this easy yet impressive dish is ideal for a quick dinner, party appetizer, or satisfying snack. Serve it hot and watch it disappear in seconds!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs (skin-on preferred)
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 2 cloves Garlic, grated
- 1 teaspoon Ginger, grated
- 1 teaspoon Sugar
- 100 grams Potato starch (or cornstarch)
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 1.5 inches in size, and set aside.
In a large bowl, combine soy sauce, mirin, sake, grated garlic, grated ginger, and sugar. Stir until the sugar dissolves.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, preferably 1 hour.
In a shallow dish, mix together potato starch, all-purpose flour, and salt.
Remove the chicken from the marinade, letting any excess liquid drip off, and coat each piece thoroughly in the flour mixture. Shake off any excess coating and place the pieces on a plate.
Heat vegetable oil in a deep frying pan or pot to 170°C (340°F). To test if the oil is ready, drop a small piece of batter into the oil; it should sizzle and float to the surface immediately.
Fry the chicken in small batches to avoid overcrowding. Cook each batch for 4-5 minutes, turning occasionally, until the chicken is golden brown and crispy. Ensure the internal temperature of the chicken reaches 75°C (165°F).
Remove the chicken from the oil using a slotted spoon or tongs, and place it on a wire rack or paper towels to drain excess oil.
Serve the fried chicken hot with lemon wedges on the side. Optionally, pair it with a dipping sauce like mayonnaise or spicy chili sauce.
Nutrition Facts
Calories |
6059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.3 g | 722% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 23.7 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| 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.
