Description
This Japanese-style fried chicken is crispy on the outside, juicy on the inside, and packed with umami. A quick marinade and deep-fry bring bold flavor in every bite.
Ingredients
Marinade:
1 clove garlic, finely grated
1 tbsp finely grated fresh ginger
3 tbsp soy sauce
3 tbsp sake
1 tbsp mirin
⅛ tsp sesame oil
¼ tsp ground black pepper
1 pinch cayenne pepper
½ tsp white sugar
¼ tsp kosher salt
Chicken:
1¼ lbs boneless skinless chicken thighs, cut into 2-inch pieces
For Coating and Frying:
1 cup potato starch
1 quart canola oil (or as needed for frying)
Optional Garnishes:
Sea salt or lemon zest
Toasted sesame seeds
Instructions
In a mixing bowl, combine soy sauce, sake, mirin, ginger, garlic, sesame oil, pepper, cayenne, sugar, and salt.
Add the chicken pieces and mix well. Let marinate for at least 30 minutes (or overnight for deeper flavor).
Heat canola oil in a deep pan or wok over medium-high heat (350–375°F).
Dredge marinated chicken in potato starch until evenly coated.
Fry the chicken in batches for 4–5 minutes each, turning occasionally until golden brown and crispy.
Use a slotted spoon or spider strainer to remove the chicken and drain on paper towels.
Optional: Sprinkle with sea salt, lemon zest, or sesame seeds before serving.
Serve hot with sides like cucumber salad or iced tea.
Notes
Double-Coating Trick: For extra crunch, coat chicken in potato starch twice.
Flavor Twist: Add a splash of yuzu or lemon juice to the marinade.
Spicy Option: Mix in shichimi togarashi for added depth and heat.
Serving Ideas: Serve with wasabi mayo, ponzu sauce, or over rice for a full meal.
Storage: Keep leftovers in the fridge up to 3 days. Reheat in the oven at 350°F to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Snack
- Method: Deep-Fried
- Cuisine: Japanese
