Name: Japanese Fried Chicken Nuggets
Yield: 3 Servings
Ingredients: chicken thighs: 1 Lb / 1/2 Kg; Corn Starch: For coating; Garlic: 2 Cloves; Egg: 1; Toasted Sesame Oil: 2-3 drops; Salt: 1 Tsp; Black Pepper: 1/2 Tsp; Soy sauce: 3 Tbsp; Mirin: 3 Tbsp; Rice Vinegar: 3 Tbsp

Cuisine:

Japanese

25-30 Minutes
Serves 3
Easy

Ingredients

1 Lb / 1/2 Kg chicken thighs
Cut into nuggets. Chicken breast will also work
For coating Corn Starch
Marinade
2 Cloves Garlic
Crushed
1 Egg
2-3 drops Toasted Sesame Oil
1 Tsp Salt
1/2 Tsp Black Pepper
Sauce
3 Tbsp Soy sauce
Or Tamari for GF option
3 Tbsp Mirin
3 Tbsp Rice Vinegar

Directions

Let’s make things straight. I’ve never been to Japan so I have no idea if they serve this recipe there but they love chicken and they love fried food. So this Japanese Fried Chicken is something I’d expect to eat there.

It’s a super easy recipe that takes less than 30 minutes. You might need to make sure you have all the Japanese ingredients at home but after that it’s really a breeze. I’m using corn strach for crunchiness and it’s really great and less heavy than the regular fried chicken you eat (Not that I dont love that too).

Feel free to use either chicken breast or thigh. However, the thigh meat is much juicier…

Tips For Success:

Thigh meat is better than breast (unless you have something against dark meat)
The sauce is for dipping immediately after frying. Do it quickly and remove to a clean paper towel
The actual dipping sauce you see in the picture was made with mayo, soy, paprika, mirin and some chilly

Not really in the mood for Japanese Style Chicken?? Why not try our Indian Butter Chicken recipe and stay in the familiarity of the Asian continent.

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Steps

Done

5-15 Minutes

Making the Marinade

Mix all the marinade ingredients together.
Cut the chicken into your preferred nugget size (if not done previously).
Put the chicken in the marinade bowl for a minimum of 5 minutes. 15 minutes will give it a richer flavor.

Done

10-15 Minutes

Frying the chicken

Heat the oil to 320F / 160C.
In a bowl (or a ziplock bag) put the chicken and corn starch together. Shake to coat the chicken from all sides.
Remove the chicken from bowl, shake gently to remove excess starch and fry in the hot oil till golden brown.
While the chicken is frying mix all the sauce ingredients together. Once the chicken is ready dip it immediately after removing from the oil. One second for each side and then straight to a paper towel.