Best Japanese Crispy Chicken Recipes

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE

Japanese Crispy Fried Chicken - Kara-Age image

This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.

Provided by Ume Murasaki

Categories Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless chicken thighs
1/2 tablespoon freshly grated ginger
1 -2 clove, of freshly grated galic
3 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
ground black pepper, for additional spiciness
1 cup potato starch, to dust
vegetable oil (for frying)

Steps:

Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9

CRISPY JAPANESE-STYLE CHICKEN BURGERS

Crispy Japanese-style chicken burgers image

Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

Provided by Katy Gilhooly

Categories Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 10

Ingredients

1 tbsp mirin
3 garlic cloves , crushed
1 tbsp soy sauce
thumb-sized piece ginger , peeled and finely grated
100g mayonnaise
8 boneless, skinless chicken thighs , cut into strips
100g cornflour
sunflower oil , for frying
4 large or 8 small soft burger rolls
2 Baby Gem lettuces , shredded

Steps:

Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.
Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

Nutrition Facts : Calories 715 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 2.4 milligram of sodium

JAPANESE CRISPY CHICKEN

Japanese Crispy Chicken image

I made this last summer holidays when I went back to Japan.It's really crispy and really nice, and you can serve it with fried sweet potato (satsuma imo), which we cook like french fries.

Provided by tomoko matsunaga

Categories Chicken Thigh & Leg

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons sake
3 tablespoons balsamic vinegar
2 tablespoons sugar
3 tablespoons soy sauce
1 clove garlic, chopped
1 tablespoon vegetable oil
4 bone-in chicken thighs, skin on
salt and pepper, for taste
1/2 cup cornstarch
oil, to deep fry

Steps:

Marinade:.
Mix all the ingredients together.
Chicken:.
Trim off all the yellow fat from the chicken.
Prick it all over with a fork.
Rub the salt and pepper into the chicken.
Marinate the chicken for about 30 minutes.
Heat the oil for deep frying in a wok or deep pan.
Dry the chicken with the kitchen paper.
Coat the chicken with the corn starch.
Shake off any extra corn starch.
Deep fry until nice and golden colour and cooked through.
We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

JAPANESE/ORIENTAL/ASIAN CRISPY FRIED CHICKEN

Japanese/Oriental/Asian Crispy Fried Chicken image

This is perfect! Cooks fast, crispy outside and tender inside, so flavourful and easy. Taken from a Japanese recipes website.

Provided by Cinnamonised

Categories Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

3 chicken thighs (or breasts, or any part you like)
2 cm fresh ginger
1 garlic clove
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon sake
1 teaspoon sesame oil
6 tablespoons cornstarch
oil, for frying

Steps:

Chop chicken into bite size pieces; put in a sealable bag.
Mince ginger and garlic, put them inside the bag along with the soy sauce, oyster sauce, sake and sesame oil.
Leave for 15 minutes for the flavours to get absorbed.
Add the cornstarch to the bag, shake and mix well.
Fry in heated oil, medium heat. when browned, turn over. at the very end, increase heat to high to get them as crispy as possible.
Drain excess oil on kitchen paper, enjoy!
Uou could add sliced scallions to this too.

Nutrition Facts : Calories 425.9, Fat 23.8, SaturatedFat 6.5, Cholesterol 118.4, Sodium 858.4, Carbohydrate 24.1, Fiber 0.3, Sugar 0.2, Protein 25.6

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