Japanese Fried Chicken
4 servings
30 minutes
Japanese fried chicken is a dish that reflects the philosophy of Japanese cuisine: simplicity, harmony of flavors, and perfect texture. Historically, this recipe resembles Japanese karaage—a frying technique with a thin crispy batter. The marinade of soy sauce, garlic, and ginger gives the meat a rich flavor with a slight spiciness. Frying in oil makes the chicken crispy on the outside while remaining tender inside. Serving it with shallots and lemon refreshes the taste by adding a subtle tanginess. The dish pairs perfectly with rice or vegetables, and its texture and richness of flavors make it an excellent option for cozy home dinners or festive tables. It cooks quickly and carries a unique balance of traditional Japanese ingredients.
1
Mix chicken thighs, soy sauce, minced garlic, and ginger in a medium bowl. Stir well to coat the chicken with the marinade. Cover and refrigerate for at least 30 minutes, or marinate for up to 8 hours.
- Boneless chicken thigh fillet: 4 pieces
- Soy sauce: 2 tablespoons
- Garlic: 2 cloves
- Grated ginger: 2 teaspoons
2
Heat vegetable oil in a pan to 200°C. Meanwhile, mix cornstarch and flour in a medium bowl. Remove chicken pieces from the marinade and dip them in the flour mixture, coating well. Shake off excess flour. Place the chicken in the oil. The oil temperature should drop to 130°C. Cook for 5-7 minutes until the chicken is browned.
- Cornstarch: 0.3 glass
- Wheat flour: 0.3 glass
- Boneless chicken thigh fillet: 4 pieces
- Peanut oil: 1 l
3
Place the chicken pieces on a paper towel. Remove excess oil. Season with salt. Serve immediately, garnished with green onions and lemon wedges.
- Salt: to taste
- Shallot: 1 head
- Lemon: 1 piece
