Description
A delicious Japanese-style fried chicken featuring juicy, tender chicken breast coated with a crispy potato starch crust and topped with a tangy, flavorful scallion sauce. This quick and easy recipe balances crispy texture with bright, savory notes perfect for a satisfying meal.
Ingredients
Scale
For the Chicken
- 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)
For the Scallion Sauce
- 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
Instructions
- Butterfly and Tenderize: Butterfly the chicken breast and cut it into two pieces. Cover with plastic wrap and gently pound each piece with a rolling pin to tenderize the meat. This step helps ensure the chicken remains juicy and tender after frying.
- Marinate the Chicken: Place the tenderized chicken pieces in a shallow dish and rub in the marinade ingredients: salt, sugar, sake, vinegar, and grated garlic. Allow the chicken to marinate for 10 minutes to absorb the flavors. Afterwards, evenly coat each piece with potato starch to create a crispy coating.
- Fry the Chicken: Heat about half an inch of vegetable oil in a skillet over medium-high heat until it reaches approximately 340°F (170°C). Add the chicken pieces skin-side down and fry for about 5 minutes until golden brown. Flip the pieces and cook for another 3 minutes until fully cooked. Drain excess oil on paper towels.
- Prepare the Scallion Sauce: While the chicken fries, combine the sauce ingredients—vinegar, soy sauce, sugar, mirin, chicken bouillon powder, grated garlic, grated ginger, and sesame oil—in a microwave-safe bowl. Heat the mixture on 600W for 30 to 40 seconds. Then stir in the finely chopped Japanese long green onion to infuse fresh, vibrant flavor.
- Serve: Slice the fried chicken and drizzle generously with the warm scallion sauce. Serve immediately to enjoy the contrast of crispy chicken and tangy, aromatic sauce at their best.
Notes
- Use skin-on chicken breast for optimal crispy texture.
- Potato starch is essential for a light, crispy coating; cornstarch can be a substitute but may alter texture.
- Monitor oil temperature carefully to avoid burning and ensure even cooking.
- The scallion sauce is best served warm to enhance its flavors.
- Adjust sugar and vinegar quantities in the sauce to taste if you prefer it sweeter or tangier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese chicken, fried chicken, scallion sauce, crispy chicken, potato starch, easy Japanese recipe
