Japanese Fried Chicken
Japanese Fried Chicken
Savour this quick and easy Japanese snack recipe from Chuck's Eat The Streets.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 12 hours 50 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Marinade:
  • 8 pieces Chicken legs and thighs
  • 2 cloves Garlic, chopped
  • 142 grams Soy Sauce
  • 142 grams Rice Vinegar
  • 57 grams Scallions, chopped
  • Cabbage Slaw:
  • 283 grams Cabbage
  • 85 grams Rice Vinegar
  • 57 grams Gochugaru
  • Pinch Salt
  • Pinch Sugar
  • Japanese Fried Chicken:
  • 454 grams Cornstarch, for breading
  • 5 cups Canola oil
  • Salt
  • Togarashi
  • 57 grams sliced Scallions, for garnish
  • Kecap manis
  1. For the marinade: Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours
  2. For the slaw: Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated
  3. For the chicken: Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely
  4. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F
  5. Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi
  6. Serve with the cabbage slaw and garnish with the scallions and kecap manis
  1. Cook's Note:
  2. Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder
  1. Warnings & Disclaimers:
  2. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results

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