Name: Crispy Japanese Fried Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1.5-inch pieces; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake (or dry sherry); 1 tbsp freshly grated ginger; 2 cloves garlic, grated; 1 tsp granulated sugar; 1/2 tsp freshly ground black pepper; 1 cup potato starch (or cornstarch); 1 tsp kosher salt; 3 cups neutral oil (such as canola or rice bran), for frying; Lemon wedges; Shredded green cabbage; Kewpie mayonnaise; Shichimi togarashi (Japanese seven-spice)

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A beloved Japanese izakaya classic, this crispy fried chicken is marinated in a savory blend of soy sauce, ginger, garlic, and mirin, then coated in potato starch and fried until shatteringly crisp on the outside while staying juicy within. Serve with lemon wedges, shredded cabbage, and Kewpie mayo for an authentic home-style experience.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
26 gFat
4 gSaturated Fat
28 gCarbs
1 gFiber
3 gSugar
30 gProtein
820 mgSodium
380 mgPotassium
35 mgCalcium
2 mgIron
3 mgVitamin C
40 mcgVitamin A

Ingredients

For the chicken and marinade

1.5 lb (680 g) boneless skinless chicken thighs, cut into 1.5-inch pieces
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (or dry sherry)
1 tbsp freshly grated ginger
2 cloves garlic, grated
1 tsp granulated sugar
1/2 tsp freshly ground black pepper

For coating and frying

1 cup potato starch (or cornstarch)
1 tsp kosher salt
3 cups neutral oil (such as canola or rice bran), for frying

For serving (optional)

Lemon wedges
Shredded green cabbage
Kewpie mayonnaise
Shichimi togarashi (Japanese seven-spice)

Directions

Pat the chicken pieces very dry with paper towels, then place them in a large bowl or zip-top bag.
In a small bowl, whisk together the soy sauce, mirin, sake, grated ginger, garlic, sugar, and black pepper. Pour the marinade over the chicken, toss to coat evenly, and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).
In a wide shallow bowl, combine the potato starch and salt. Working in batches, remove a few pieces of chicken from the marinade, letting excess drip off, and toss them in the starch until thoroughly coated. Press the starch on lightly so it adheres, then place the coated pieces on a tray.
Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C), maintaining the temperature between 340-350°F throughout frying.
Carefully lower 6-8 chicken pieces into the hot oil without crowding. Fry for about 3 minutes, turning occasionally, until light golden. Remove with a slotted spoon and drain on a wire rack.
Return the oil to 350°F, then fry the chicken a second time for 1-1.5 minutes until deep golden brown and ultra-crispy. Drain again on the rack.
Repeat with the remaining chicken, working in batches and letting the oil recover between rounds.
Transfer the fried chicken to a platter, sprinkle lightly with salt or shichimi togarashi, and serve immediately with lemon wedges, shredded cabbage, and a small dish of Kewpie mayo for dipping.

Cook’s Notes

For the crispiest crust, do not skip the double-fry: the first fry cooks the chicken, and the second fry drives out moisture for maximum crunch.
Marinate the chicken overnight in the refrigerator for the deepest savory flavor, especially if using larger thigh pieces.
Keep a thermometer in the oil and fry in small batches; overcrowding drops the temperature and leads to greasy chicken.
Potato starch gives a lighter, crispier coating than flour, but cornstarch is a fine substitute.
Reheat leftovers in a 375°F oven or air fryer for 4-5 minutes to restore crispness; the microwave will make the coating soggy.