Dinner

Crispy Japanese Chicken with Tangy Scallion Sauce Recipe

Name: Crispy Japanese Chicken with Tangy Scallion Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 10 oz skin-on chicken breast; 6 tbsp potato starch; Vegetable oil, for frying; 1/4 tsp salt; 1/2 tsp sugar; 1 tbsp sake; 1 tsp vinegar; 1 tsp grated garlic (from a tube); 1/2 Japanese long green onion, finely chopped; 1 1/2 tbsp vinegar; 1 1/2 tbsp soy sauce; 2 tsp sugar; 1 tsp mirin; A pinch chicken bouillon powder; 1 tsp grated garlic (from a tube); 1 tsp grated ginger; 1/2 tbsp sesame oil

ByMatteo Rossi January 24, 2026January 24, 2026

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Introduction

This Crispy Japanese Chicken with Tangy Scallion Sauce is a delightful dish that balances crunchy, juicy chicken with a flavorful, zesty sauce. Perfect for a quick dinner, it brings authentic Japanese flavors right to your kitchen.

A white plate holds a sliced golden brown crispy fried chicken cutlet arranged in a neat row. Each slice reveals juicy, white meat inside, contrasting with the crunchy textured outer crust. Bright green chopped herbs are sprinkled evenly on top, adding fresh color. A light brown sauce pools slightly around the cutlet, reflecting soft light. The dish sits on a white marbled surface with a blurred greenery plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz skin-on chicken breast
6 tbsp potato starch
Vegetable oil, for frying
1/2 Japanese long green onion, finely chopped
1/4 tsp salt
1/2 tsp sugar
1 tbsp sake
1 tsp vinegar
1 tsp grated garlic (from a tube)
1 1/2 tbsp vinegar
1 1/2 tbsp soy sauce
2 tsp sugar
1 tsp mirin
A pinch chicken bouillon powder
1 tsp grated garlic (from a tube)
1 tsp grated ginger
1/2 tbsp sesame oil

Instructions

Step 1: Butterfly the chicken breast and cut it into 2 pieces. Place the pieces between plastic wrap and gently pound with a rolling pin to tenderize the meat, ensuring juicy, tender fried chicken.
Step 2: In a shallow dish, rub the chicken pieces with salt, sugar, sake, vinegar, and grated garlic to marinate. Let the chicken sit for 10 minutes to absorb the flavors. Then, coat each piece evenly with potato starch for a crispy exterior.
Step 3: Heat about half an inch of vegetable oil in a skillet over medium-high heat until approximately 340°F (170°C). Add the chicken skin-side down and fry for about 5 minutes until golden brown. Flip and cook the other side for an additional 3 minutes. Drain excess oil once cooked.
Step 4: While frying, combine vinegar, soy sauce, sugar, mirin, chicken bouillon powder, grated garlic, grated ginger, and sesame oil in a microwave-safe bowl. Heat at 600W for 30–40 seconds. Stir in the finely chopped Japanese long green onion to finish the sauce.
Step 5: Slice the fried chicken and drizzle generously with the tangy scallion sauce. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crispness, double-coat the chicken with potato starch before frying.
If you can’t find Japanese long green onions, substitute with regular scallions or mild green onions.
Adjust the amount of garlic and ginger in the sauce to suit your taste preferences.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a skillet to maintain crispness. The scallion sauce is best prepared fresh but can be refrigerated separately for up to 1 day.

How to Serve

A white plate with six thick slices of crispy golden brown breaded chicken arranged in a row, each slice showing juicy white meat inside, topped with small green chopped herbs and light brown sauce that pools slightly under the chicken. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust frying time accordingly as thighs may take a bit longer to cook through.