Nutrition Facts for Japanese crispy chicken

Japanese Crispy Chicken

Savor the irresistible crunch of Japanese Crispy Chicken, a classic dish that’s bursting with savory umami flavors and perfect for any occasion. Made with succulent, bite-sized pieces of boneless, skin-on chicken thighs, this recipe elevates fried chicken with a marinade of soy sauce, sake, mirin, garlic, and ginger for a rich, flavorful infusion. Coated in a light and crispy blend of potato starch and flour, each piece is fried twice for a golden, ultra-crispy exterior and tender, juicy interior. With its quick preparation and straightforward technique, it’s the ultimate comfort food that can be enjoyed as an appetizer, snack, or a centerpiece with steamed rice. Don’t forget to serve it with a squeeze of fresh lemon to brighten every bite!

Nutriscore Rating: 52/100
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Image of Japanese Crispy Chicken
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
Servings: 4

Ingredients

  • 500 g Chicken thighs (boneless, skin-on)
  • 2 tbsp Soy sauce
  • 2 tbsp Sake
  • 1 tbsp Mirin
  • 2 cloves Garlic (grated)
  • 1 tbsp Ginger (grated)
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper
  • 0.5 cup Potato starch
  • 0.25 cup All-purpose flour
  • 1 L Vegetable oil (for frying)
  • 5 wedge Lemon wedges (for serving)

Directions

Step 1

Cut the boneless, skin-on chicken thighs into bite-sized pieces, roughly 1.5 inches in size.

Step 2

In a large bowl, prepare the marinade by combining soy sauce, sake, mirin, grated garlic, grated ginger, salt, and black pepper. Mix well.

Step 3

Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 15-30 minutes.

Step 4

In another bowl, mix potato starch and all-purpose flour together. This will be used to coat the chicken for frying.

Step 5

Heat vegetable oil in a deep frying pan or pot to 170°C (340°F). Ensure the oil is deep enough to completely submerge the chicken pieces.

Step 6

Remove the chicken from the marinade, allowing any excess marinade to drip off. Coat each piece of chicken thoroughly in the potato starch and flour mixture, pressing lightly to ensure the coating sticks.

Step 7

Fry the chicken pieces in small batches, being careful not to overcrowd the pan. Cook each batch for about 4-5 minutes, or until the chicken is golden brown and crispy on the outside.

Step 8

Remove the chicken from the oil and let it drain on a wire rack or paper towel-lined plate.

Step 9

Raise the oil temperature to 190°C (375°F). Once the oil is hot, quickly refry the chicken pieces for an additional 1-2 minutes for extra crispiness. Drain again on a wire rack.

Step 10

Serve the Japanese crispy chicken hot with lemon wedges on the side. Enjoy as an appetizer, snack, or with steamed rice for a satisfying meal.

Nutrition Facts

Serving size 1734.1 grams (1734.1g)
Amount per serving % Daily Value*
Calories 9538
Total Fat 973.60g 1248%
Saturated Fat 147.70g 739%
Polyunsaturated Fat 0.00g
Cholesterol 470mg 157%
Sodium 2818mg 123%
Total Carbohydrate 149.40g 54%
Dietary Fiber 5.20g 19%
Total Sugars 12.30g
Protein 118.60g 237%
Vitamin D 35IU 175%
Calcium 134mg 10%
Iron 8mg 42%
Potassium 1642mg 35%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.1%
Protein: 4.8%
Carbs: 6.1%