Japanese Fried Chicken
or
Oven-Safe Skillet 24cm Deep
- Cook
- 13 min
1 ½ lb chicken thighs, boneless, cut into 2” pieces
Marinade
1 tablespoon ginger, peeled and grated
1 tablespoon garlic, grated
1 tablespoon soy sauce
½ large egg, beaten
½ tablespoon mirin
½ tablespoon sake
½ teaspoon kosher salt
Freshly ground black pepper
Flour Mixture
⅛ cup (20 g) cake flour (or all-purpose flour)
½ cup (60 g) cornstarch
2 ½ cups (600 m) vegetable oil
In a medium bowl, combine ingredients for Marinade. Add chicken to the bowl and mix well to marinate. Set aside for at least 30 minutes.
Combine ingredients for Flour Mixture and lightly coat the marinated chicken.
Pour vegetable oil in the pan and heat over medium-high heat for about 5 minutes. Gently stir the oil and measure the oil temperature using a thermometer. Once the oil reaches 375°F (190°C), carefully drop the chicken in the oil. Frying 3–4 pieces at once is recommended.
Lower to medium heat and fry for about 3 minutes, gently stirring the oil and occasionally flipping the chicken. Once you start to hear popping sounds, remove from the pan. Place on paper towels to remove excess oil. Repeat for the remaining chicken.
Serve with shredded cabbage or a wedge of lemon.
Gently stir oil to help maintain an even frying temperature throughout the pan.
Smaller bubbles around the chicken and loud popping sounds signal that the chicken is done.
If a thermometer is not available, sprinkle a pinch of Flour Mixture in the pan. If flour sinks and then immediately floats back to the surface, that’s how you know the oil is hot and ready.
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Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
