Japanese Crispy Chicken Recipe
This Japanese Crispy Chicken recipe is a deliciously crunchy, flavorful dish that will have your taste buds craving more. It’s the perfect balance of savory, crispy, and tender chicken. I first made this dish last summer when I visited Japan, and it quickly became one of my favorites. The chicken is marinated with a blend of sake, soy sauce, garlic, and sugar, which imparts a deep umami flavor. Once marinated, the chicken is coated in cornstarch before being deep-fried until golden and crispy. To complement the dish, it’s often served with fried sweet potato (satsuma imo), which is prepared just like French fries. This dish is not only easy to make but also kid-friendly and perfect for a quick meal.
Recipe Overview
- Total Time: 1 hour
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Chicken Thigh & Leg
- Cuisine: Japanese
- Keywords: Chicken, Poultry, Meat, Japanese, Asian, Kid Friendly, Savory, < 60 Mins, Deep Fried, Easy, Inexpensive
Ingredients
| Ingredient | Quantity |
|---|---|
| Sake | 3 tbsp |
| Sugar | 3 tbsp |
| Soy Sauce | 2 tbsp |
| Garlic (minced) | 3 cloves |
| Chicken Thighs (skinless) | 1 lb (about 4 pieces) |
| Cornstarch | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 696.3 kcal |
| Fat Content | 35.5 g |
| Saturated Fat Content | 8.9 g |
| Cholesterol Content | 157.9 mg |
| Sodium Content | 1660.3 mg |
| Carbohydrate Content | 49 g |
| Fiber Content | 0.5 g |
| Sugar Content | 16.6 g |
| Protein Content | 35.7 g |
Note: This recipe is for 4 servings, but you can adjust quantities based on the number of servings you need.
Instructions
1. Preparing the Marinade:
- In a medium-sized bowl, mix together 3 tablespoons of sake, 3 tablespoons of sugar, 2 tablespoons of soy sauce, and 3 cloves of minced garlic. Stir until the sugar dissolves, creating a smooth marinade.
2. Preparing the Chicken:
- Start by trimming the chicken thighs to remove any excess yellow fat. This step ensures a cleaner, leaner bite.
- Use a fork to prick the chicken all over. This helps the marinade penetrate the meat more effectively.
- Rub the chicken with salt and pepper to season it evenly.
- Pour the marinade over the chicken, ensuring each piece is well-coated. Cover the bowl and let the chicken marinate for about 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
3. Coating and Frying the Chicken:
- Heat vegetable oil in a wok or deep pan for deep frying. You’ll need enough oil to submerge the chicken pieces, typically about 3 to 4 cups, depending on the size of your pan.
- Once the oil is hot (around 350°F or 175°C), take the chicken out of the marinade. Use a paper towel to gently pat the chicken dry to remove excess liquid. This helps the cornstarch coat the chicken better and ensures crispiness.
- Coat each piece of chicken thoroughly with cornstarch. Shake off any excess cornstarch, as you want just a light, even coating to achieve a perfect crispy texture.
- Carefully drop the chicken into the hot oil, one piece at a time, to avoid overcrowding the pan. Fry the chicken for about 6 to 8 minutes, or until it turns a golden brown and is cooked through. To check doneness, insert a skewer into the thickest part of the chicken—if the juices run clear (not red), it’s ready.
- If needed, cook the chicken in batches to maintain the temperature of the oil.
4. Serving:
- Once the chicken is cooked and crispy, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy chicken with fried sweet potatoes (satsuma imo) on the side. To make the sweet potatoes, simply slice them into thin fries, fry them until crispy, and season with a pinch of salt.
Tips for Success:
- Marination Time: Don’t skip the marination step, as it enhances the flavor of the chicken. However, don’t marinate it for too long (more than 2 hours) as the meat can become too salty.
- Oil Temperature: Make sure the oil is hot enough before frying; if it’s not, the chicken will absorb too much oil and become greasy. Use a thermometer to monitor the oil temperature.
- Cornstarch Coating: Shake off any excess cornstarch before frying. A light dusting of cornstarch will ensure a crispy, golden crust without being too thick.
Enjoying Japanese Crispy Chicken
This Japanese Crispy Chicken is an ideal dish for a quick weeknight dinner or a special weekend treat. The crispiness paired with the savory umami flavors from the soy sauce and sake marinade makes each bite irresistible. Pair it with a side of fried sweet potatoes for a truly delightful meal that will transport you straight to Japan. Whether served as a main course or as part of a Japanese-inspired feast, this recipe is sure to impress family and friends alike.
The combination of crispy chicken and tender sweet potatoes offers a satisfying contrast in both texture and flavor, making it a well-rounded and delicious meal. If you’re looking for a dish that’s easy to make but full of flavor, this Japanese Crispy Chicken is a perfect choice.
Additional Notes:
- For a spicier version, you can add a teaspoon of chili flakes or chili paste to the marinade.
- If you prefer a lighter version, you can air fry the chicken instead of deep frying. Simply coat the chicken with cornstarch and cook in the air fryer at 375°F (190°C) for about 20 minutes, flipping halfway through.
This Japanese Crispy Chicken is a go-to recipe that will quickly become a family favorite. It’s crispy, flavorful, and so easy to prepare. Give it a try next time you’re craving a crispy, savory chicken dish!
