This crispy fried chicken is a huge hit with my family!
The skin turns extra crispy thanks to plenty of garlic and ginger, and the juicy chicken bursts with flavor in every bite.
It’s so tender and flavorful, you'll find yourself reaching for seconds (or thirds)!
The meat releases juices the moment you slice into it—so dig in right away!
And the best part?
You only need a frying pan to shallow-fry, making this dish super simple to prepare.
20 minutes
Chiori
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, skin-on chicken thighs
- 1 tbsp. all-purpose flour
- 6 tbsp. potato starch (or cornstarch as a substitute)
- vegetable oil, for frying (enough to fill the pan 1/2 inch-deep)
- A2 pinchs of salt
- A1/2 tsp. sugar
- A1/2 tsp. vinegar
- A1 tbsp. sake (or dry white wine)
- A1/2 tbsp. grated ginger
- A1/2 tbsp. garlic paste (or grated garlic)
- A1 tbsp. oyster sauce
- A1/2 tsp. Japanese soup stock granules (dashi powder)
INSTRUCTIONS
Preparation
Cut and flatten the chicken into even thicknesses. Make small cuts in the chicken to help it cook evenly.
- 1
Place the chicken, skin-side down, in a shallow tray or dish. Rub the ingredients from group A (in listed order: salt, sugar, vinegar, sake, ginger, garlic, oyster sauce, dashi powder) onto the side without skin.
Use your hands to gently press the dashi powder into the meat. Let marinate for 10 minutes.
- 2
Dust the skinless side of the chicken with all-purpose flour, then coat the entire piece generously with potato starch.
- 3
Fill a frying pan with about ½ inch of vegetable oil and heat over medium. Once hot, place the chicken skin-side down in the pan and shallow-fry for 7–8 minutes without moving it, until the skin is golden brown.
- 4
Flip and fry the other side for 2 minutes. Flip once more to return the skin-side down and cook for 1 more minute to finish.
- 5
Slice and serve hot.
RecipeID
70
Tips & Notes
・ Cut small slits into the chicken to help it cook evenly and prevent shrinking.
・ The seasoning in this recipe is bold. If you prefer a lighter flavor, slightly reduce the amount of salt and dashi powder.
・ Keeps well in the refrigerator for 2 days or in the freezer for about 3 weeks.
MY RATING
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.