Japanese style fried chicken: ultra crispy, juicy, and deeply savoury. Perfect as a snack, part of a rice bowl, or tucked into a wrap.
Ingredients
- 4 skin-on, bone-in chicken thighs
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 thumb-sized piece of fresh ginger, finely grated
- 80–100g starch (tapioca, potato or cornflour. Enough for dredging)
- Neutral oil, for deep frying (vegetable or sunflower)
Prep the Chicken
- Debone and deskin the chicken thighs. – Save the bones and skins — you can roast them for a broth or crisp the skins later for snacks. – Cut the meat into bite-sized pieces or slightly larger chunks, depending on preference.
- Marinate – In a bowl, combine soy sauce, rice vinegar, and grated ginger. – Add the chicken and mix well. – Cover and place in the fridge for at least 30 minutes, up to 2 hours or even overnight for deeper flavour.
Set Up Your Frying Station
Having everything ready makes the frying process smoother and safer:
✅ Heavy-bottomed pan or deep pot (like a Dutch oven)
✅ Oil thermometer — essential to monitor temperature accurately
✅ Wire rack or paper towel-lined tray — to drain cooked chicken
✅ Bowl of starch — for dredging chicken
✅ Tongs, gloves or chopsticks — for handling raw and hot chicken separately
✅ Slotted spoon or spider — to safely remove chicken from oil
First Fry (Cook through)
- Heat your oil to 150°C.
- Dredge each piece of chicken in starch — coat thoroughly but shake off excess.
- Fry in small batches for 4–5 minutes, until pale golden and cooked through.
- Transfer to wire rack and let cool completely. – At this point, chicken can be stored in the fridge for a few hours or even frozen.
Second Fry (For crispiness!)
- Reheat oil to 200°C.
- Fry chicken pieces again for 1–2 minutes, until deep golden and ultra crispy.
- Drain briefly, then serve hot.
Serving Suggestions
- Eat as-is with a wedge of lime or lemon.
- Add to a rice bowl with pickles, shredded cabbage and mayo.
- Wrap in flatbread with hot sauce and slaw.
- Pair with beer or a cold soft drink — it’s that kind of dish.
Optional Sauce Ideas
| Sauce | What’s in it? |
|---|---|
| Yuzu Mayo | Japanese mayo + yuzu kosho or lemon juice |
| Soy Garlic Glaze | Soy sauce, garlic, sugar, mirin — simmer to thicken |
| Spicy Gochujang Dip | Gochujang, rice vinegar, sugar, sesame oil |
| Ponzu | Bottled or homemade — tangy, citrusy soy sauce |
| Honey Mustard | Dijon, honey, splash of rice vinegar |