Iron Chef Winner's Japanese Pan Fried Chicken
Elevate your dinner game with *Iron Chef Winner's Japanese Pan Fried Chicken*, a recipe that combines bold, authentic Japanese flavors with the perfect pan-fried crisp. Juicy, boneless chicken thighs are marinated in a savory blend of soy sauce, mirin, sake, garlic, and ginger for a tender and flavorful bite. The chicken is then coated in potato starch, ensuring a light, golden crust with a satisfying crunch. Quick and easy to prepare in under 45 minutes, this dish is fried to perfection using a skillet and just a touch of neutral oil. Garnished with fresh scallions and served with bright lemon wedges for a zesty touch, it’s a crowd-pleaser perfect for weeknight dinners or impressive entertaining. Best enjoyed with steamed rice or a side salad, this Japanese-inspired chicken will become a staple in your recipe rotation!
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Ingredients
- 4 pieces Chicken thighs (boneless, skin-on)
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Sugar
- 1 cup Potato starch (or cornstarch)
- 4 tablespoons Neutral oil (e.g., vegetable or canola oil)
- 4 pieces Lemon wedges
- 2 stalks Scallions (optional, sliced thin for garnish)
Directions
Step 1
Trim any excess fat from the chicken thighs and cut each thigh into 2-3 large pieces. Set aside.
Step 2
In a large bowl, whisk together the soy sauce, mirin, sake, minced garlic, grated ginger, and sugar until the sugar has dissolved.
Step 3
Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 4
Once marinated, remove the chicken from the refrigerator and allow it to return to room temperature for about 10 minutes.
Step 5
Pour the potato starch onto a large plate or shallow dish. Dredge each piece of chicken in the starch, ensuring a thin and even coating. Shake off any excess.
Step 6
Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Once the oil is hot, add half the chicken pieces, ensuring they are not crowded in the pan. Cook for 4-5 minutes on each side, until the exterior is golden brown and the chicken is cooked through.
Step 7
Remove the first batch of chicken and place it on a paper towel-lined plate. Wipe the skillet clean with a paper towel and repeat the process with the remaining oil and chicken.
Step 8
Arrange the chicken on a serving platter. Garnish with lemon wedges and sliced scallions if using.
Step 9
Serve immediately with steamed rice or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (871.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2365.1 |
| Total Fat 104.8g | 0% |
| Saturated Fat 17.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 376mg | 0% |
| Sodium 2078.7mg | 0% |
| Total Carbohydrate 237.4g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 22.0g | |
| Protein 94.5g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 113.5mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1311.0mg | 0% |
Source of Calories