Tender and juicy chicken thighs soaked in a bold, sweet and savory sauce—this dish is packed with flavor for those who have a hearty appetite! It goes incredibly well with lettuce, mayonnaise, and a cold beer, so make sure you have plenty on hand!
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Easy ★★★☆☆
Quick ★★★☆☆
Budget-Friendly ★★★☆☆
Flavor ★★★★★
Perfect with Beer ★★★★★
Perfect with Rice ★★★★★
Great in a Burger ★★★★★
Tastes Great Cold ★★★★★
Calories ★★★★★‼︎
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20 minutes
Oneko
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.
- 12 oz boneless, skin-on chicken thighs
- 2 tbsp. all-purpose flour
- 5 tbsp. potato starch
- vegetable oil, for deep frying
- A2 tsp. sugar
- A2 tsp. chicken bouillon powder
- A1 tsp. vinegar
- A1 tsp. soy sauce
- A1 tsp. grated ginger
- A1 tsp. grated garlic (or paste)
- B1 tbsp. sake
- B1 tbsp. mirin
- B1 1/2 tbsp. soy sauce
- B1 tbsp. sugar
- B1 tbsp. sesame oil
- Ctoasted white sesame seeds, to taste (Plating)
- Ccoarsely ground black pepper, to taste (Plating)
- C½ of a head of lettuce (Plating)
- Cmayonnaise, to taste (Plating)
INSTRUCTIONS
- 1
Cut the chicken thighs into large bite-sized pieces.
- 2
In a resealable bag, combine the chicken and ingredients from A. Massage gently and marinate for 10–20 minutes.
- 3
While the chicken marinates, combine ingredients from B in a microwave-safe bowl. Microwave at 500W for 1 minute, stir to dissolve the sugar, then add sesame oil.
- 4
Add the flour to the chicken in the bag. Seal with air inside and shake until the chicken is evenly coated. Spread half of the potato starch in a tray, place the floured chicken pieces on top (spread them out), and sift the remaining potato starch over them. Pat with your hands to coat evenly.
- 5
Heat frying oil to 350°F (180°C). Start frying the thicker pieces first, letting them float freely in the oil. When the bubbling becomes fine and the sound sharpens, remove them from the oil. (Thin pieces: fry for 2 ½ –3 minutes) (Thick pieces: fry for 3–3 ½ minutes)
- 6
Place the fried chicken into a large bowl. Pour the sauce from step 3 over and toss to coat.
- 7
Once the sauce is absorbed and the chicken is glossy, sprinkle the chicken with sesame seeds and black pepper (C) to taste. Serve on a bed of lettuce with a generous squeeze of mayonnaise.
RecipeID
181
Tips & Notes
The sugar and vinegar used in the marinade help the flavor soak in and keep the meat tender.
This is a moist and tender dish rather than a crispy one, as the sauce is absorbed into the coating.
Start by breading the chicken with a coating of all-purpose flour, which helps lock in juiciness. Then finish with potato starch to create a crisp exterior without stickiness.
Fry the chicken in plenty of oil, enough for the meat to float. This keeps the meat juicy and prevents uneven cooking or oil splatter, making for smoother cooking and cleanup.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."