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Japanese Fried Chicken Recipe

Name: Teppan Japanese Kitchens Japanese Fried Chicken Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless chicken thighs (skin on preferred); 3 tbs soy sauce (regular or low-sodium); 2 tbs sake (or dry white wine); 1 tbs mirin; 1 tbs grated ginger; 1 tsp grated garlic; 1 tsp salt; 0.5 tsp black pepper; 1 cup potato starch (or cornstarch); 0.25 cup all-purpose flour (optional for slightly heavier crust); 0.5 tsp extra salt (for seasoning); 1 cup neutral oil for deep frying (vegetable, canola, or peanut); 2 wedges lemon wedges; 2 cups shredded cabbage (for serving); 2 tbs finely chopped green onions (optional); 1 cup short-grain white rice (uncooked); 1.1 cups water (for rice); 1 cup mixed vegetables (e.g., broccoli, carrot, snap peas); 0.25 tsp salt (for vegetable blanching); 0.5 cup pickled cucumber or small bite (tsukemono or store-bought pickles); 0.5 tsp sesame oil (for finishing vegetables, optional)

Inspired by Teppan Japanese Kitchen

Time1h 10m

Serves2

Japanese Fried Chicken is your today's protein, steamed rice, 2-3 small bites, daily cooked vegetable and salad.

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Ingredients

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Chicken & Marinade

1 lb boneless chicken thighs (skin on preferred)

3 tbs soy sauce (regular or low-sodium)

2 tbs sake (or dry white wine)

1 tbs Mirin

1 tbs grated ginger

1 tsp grated garlic

1 tsp Celtic sea salt

1/2 tsp black pepper

Coating

1 cup potato starch (or cornstarch)

1/4 cup all-purpose flour (optional for slightly heavier crust)

1/2 tsp extra salt (for seasoning)

Frying & Garnish

1 cup neutral oil for deep frying (vegetable, canola, or peanut)

2 wedges lemon wedges

2 cups shredded cabbage (for serving)

2 tbs finely chopped green onions (optional)

Sides (rice, vegetable & small bites)

1 cup short-grain white rice (uncooked)

1 1/8 cups water (for rice)

1 cup mixed vegetables (e.g., broccoli, carrot, snap peas)

1/4 tsp salt (for vegetable blanching)

1/2 cup pickled cucumber or small bite (tsukemono or store-bought pickles)

1/2 tsp sesame oil (for finishing vegetables, optional)

Method

Chicken & Marinade

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut each thigh into 6–8 bite-sized pieces (about 1½-inch). Pat pieces dry with paper towels. In a bowl combine soy sauce, sake, mirin, grated ginger, grated garlic, salt and black pepper. Add the chicken pieces and mix so each piece is coated. Cover and refrigerate for 30 minutes to 1 hour (minimum 30 minutes).

Bring to room temperature

About 15 minutes before frying, remove the chicken from the refrigerator so it can come closer to room temperature. This helps even cooking.

Coating

Prepare the coating

In a shallow bowl or plate, combine potato starch and the optional all-purpose flour with 1/2 tsp extra salt and stir to mix evenly. Set near the marinated chicken for an assembly line.

Working in batches, drain excess marinade from chicken pieces (do not rinse). Toss each piece lightly in the starch mixture, pressing gently so a thin, even layer adheres. Shake off excess. Place coated pieces on a wire rack or a tray while you heat oil.

Frying & Garnish

Heat the oil

Pour oil into a deep skillet or pot to a depth of about 1–1½ inches (or use a deep fryer). Heat over medium-high until oil reaches 325°F (160°C) for the first fry. If you don't have a thermometer, test with a small piece of bread — it should sizzle gently and take about 45–60 seconds to brown lightly.

First fry (cook through)

Fry the coated chicken in small batches—do not overcrowd—for 4–5 minutes per batch at 325°F (160°C) until the pieces are cooked through but not deeply browned. Use a slotted spoon to transfer pieces to a wire rack or paper towel-lined tray. Allow pieces to rest 3–5 minutes.

Second fry (crisp finish)

Increase oil temperature to 375°F (190°C). Fry the rested chicken again in batches for 1–2 minutes until golden brown and very crispy. This double-fry technique yields a light, crunchy crust and juicy interior. Transfer to a rack and immediately season lightly with a pinch of salt if desired. Serve with lemon wedges and sprinkle chopped green onions over the chicken if using.

Sides (rice, vegetable & small bites)

Cook rice

Rinse the short-grain rice under cold water until the rinse water runs mostly clear. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using a saucepan: bring to a boil uncovered over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

Prepare vegetables

Bring a small pot of salted water (use 1/4 tsp salt) to a boil. Blanch mixed vegetables for 1–2 minutes until bright and just tender. Immediately transfer to an ice bath to stop cooking. Drain and toss with 1/2 tsp sesame oil (optional) and a pinch of salt. Keep warm.

Assemble small bites

Place 2–3 small pickled cucumber pieces (or other tsukemono) in a small ramekin or on the plate as the 2–3 small bites component.

Plate the meal

On each plate, place a scoop of steamed rice, a pile of shredded cabbage, the hot Japanese fried chicken pieces, the blanched vegetables, and the small pickled bites. Serve immediately with lemon wedges on the side.