This lemon-flavored Japanese-style chicken is a nostalgic school lunch staple that's still loved by kids and adults alike. Originally developed in 1981 in Tsubame City, Niigata Prefecture, this dish gained popularity across Japan and was even awarded a special jury prize at the 2014 International Local Gourmet Grand Prix. The crispy fried chicken is coated in a sweet, savory, and tangy sauce made with soy sauce, sugar, mirin, and lemon juice. It’s light yet satisfying, making it a perfect main dish for summer meals or lunchboxes.
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless chicken thighs
- 2 tbsp. potato starch (or cornstarch)
- Cooking oil, enough for shallow frying (about 0.2 in. / 5 mm depth)
- A2 tbsp. sugar
- A2 tbsp. soy sauce
- A1 tbsp. mirin
- A1 tbsp. lemon juice (adjust to taste)
INSTRUCTIONS
- 1
Cut the chicken into bite-sized pieces and in a plastic bag with the potato starch. Seal and shake until the chicken is evenly coated.
- 2
Heat a shallow layer of oil (about 0.2 in. / 5mm) oil in a frying pan over medium heat. Add the chicken and shallow-fry for 5–6 minutes, turning once, until golden and cooked through.
- 3
While the chicken is cooking, combine the A ingredients (sugar, soy sauce, mirin, and lemon juice) in a microwave-safe bowl. Microwave uncovered at 600W for 1 minute to make the sauce. (Alternatively, heat in a small saucepan.)
- 4
Drain the cooked chicken and toss in the sauce until glossy and well coated.
- 5
Plate and serve. Enjoy hot or cold.
RecipeID
140
Tips & Notes
You can substitute chicken thighs with chicken breast or tenderloins. If so, slice them thinly and season with 1 tbsp. sake and 1 tsp. sugar before cooking.
For young children, reduce the lemon juice to about 2 tsp.
Bottled lemon juice works fine.
Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 1 month.
To reheat: microwave uncovered (500W = 70 sec., 700W = 50 sec.). Defrost frozen portions in the fridge first.
This recipe uses a 10-inch (26 cm) frying pan.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."