Crispy Chicken Recipe
Juicy fried chicken thigh served with mixed baby greens and JINYA’s original ponzu sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Salad
Ponzu Sauce
Method
Prepare the Chicken
- 1
Season the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder. Let marinate for at least 30 minutes.
- 2
Prepare the Breading
In a bowl, combine the all-purpose flour and cornstarch. In another bowl, beat the egg and mix it with buttermilk.
- 3
Bread the Chicken
Dip each seasoned chicken thigh first in the flour-cornstarch mixture, then in the egg-buttermilk mixture, and back into the flour-cornstarch mixture. Ensure an even coating.
Fry the Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the chicken thighs to the hot oil, making sure not to overcrowd the pan. Fry for 7-8 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- 6
Drain and Rest
Remove the fried chicken from the oil and place on a plate lined with paper towels to drain excess oil. Let rest for 5 minutes.
Prepare the Salad
- 7
Mix the Salad
In a large bowl, combine mixed baby greens, cherry tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine.
Make the Ponzu Sauce
- 8
Combine Ingredients
In a small bowl, whisk together soy sauce, citrus juice, rice vinegar, dashi stock, and mirin until well combined.
Serve
- 9
Plate the Dish
Serve the crispy chicken thighs on a plate alongside the mixed salad and drizzle with ponzu sauce.
