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Japanese Fried Chicken

Discover the secret to making the best crispy Japanese fried chicken! This mouthwatering recipe features tender chicken thighs marinated in delicious flavors and coated for that perfect crunch. With easy-to-follow steps and simple ingredients, you’ll impress your family and friends with this restaurant-quality dish right at home. Ready to fry up something extraordinary? Click through to explore the full recipe and dive into crispy goodness!

Ingredients
  

500g chicken thighs, boneless and skinless, cut into bite-sized pieces

1 cup potato starch (or cornstarch)

2 tablespoons soy sauce

1 tablespoon mirin (or rice vinegar)

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon sesame oil

1 egg, beaten

1-2 cups vegetable oil (for frying)

Salt and pepper to taste

Freshly chopped green onions (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the soy sauce, mirin (or rice vinegar), garlic powder, ginger powder, sesame oil, salt, and pepper. Add the chicken pieces to the marinade, ensuring they're well coated. Cover and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for deeper flavor).

    Prepare the Coating: After marinating, remove the chicken from the refrigerator. Create a dry station by placing the potato starch in a shallow dish. In another dish, beat the egg until well mixed.

      Coat the Chicken: Take each marinated chicken piece and first dredge it in the potato starch, shaking off any excess. Then dip it into the beaten egg, making sure each piece is well coated once again. Finally, return it to the potato starch for a second coating, which will create an extra crispy texture.

        Heat the Oil: In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches around 180°C (350°F). Test the oil with a small piece of chicken; if it sizzles upon contact, the oil is ready for frying.

          Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in small batches. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy chicken. Fry each batch for about 6-8 minutes or until golden brown and crispy, turning occasionally for even cooking.

            Drain and Serve: Once cooked, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil.

              Garnish and Serve: Serve the crispy Japanese fried chicken hot, garnished with chopped green onions and lemon wedges on the side for a refreshing burst of flavor.

                Prep Time: 40 minutes | Total Time: 1 hour 15 minutes | Servings: 4