Crispy Japanese-Style Fried Chicken
Ingredients
Main ingredients
boneless, skin-on chicken thighs
300 g
all-purpose flour
8 g
potato starch
45 g
vegetable oil
250 ml
Marinade (Group A)
salt
1 g
sugar
2 g
vinegar
2.5 ml
sake
15 ml
grated ginger
4 g
garlic paste
4 g
oyster sauce
15 ml
Japanese soup stock granules
1.5 g
Instructions
Preparation
Cut and flatten the chicken into even thicknesses. Make small cuts in the chicken to help it cook evenly.
Marinate the chicken
Place the chicken, skin-side down, in a shallow tray or dish. Rub the ingredients from group A onto the side without skin. Use your hands to gently press the dashi powder into the meat. Let marinate for 10 minutes.
Coat the chicken
Dust the skinless side of the chicken with all-purpose flour, then coat the entire piece generously with potato starch.
Shallow-fry skin side
Fill a frying pan with about ½ inch of vegetable oil and heat over medium. Once hot, place the chicken skin-side down in the pan and shallow-fry for 7–8 minutes without moving it, until the skin is golden brown.
Flip and finish frying
Flip and fry the other side for 2 minutes. Flip once more to return the skin-side down and cook for 1 more minute to finish.
Serve
Slice and serve hot.
Original recipe
Storage
Cut small slits into the chicken to help it cook evenly and prevent shrinking. The seasoning is bold; reduce salt and dashi powder slightly for a lighter flavor.
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