Keiko’s Japanese Style Fried Chicken

There is a tale of two tales here. Yes, one is certainly about fried chicken; and much can be said about fried chicken. The outside crips, the inside juicy and succulent. Universally loved. Often consumed at the end of a night out, when any shame about having a chin covered in chicken grease has long since been left at the door of a late night establishment. However, before I launch into the merits of this particularly light and delicious fried chicken I first would like to share a little about my cooking history. Because, this particular recipe in my wedding cookbook has a picture of me barbecuing in the kitchen of my student halls! Yes it is true – see the picture below.

Summer 2008, a heatwave struck London. An attempt to barbecue on one of those flimsy disposable fire hazards at the student halls courtyard was rudely interrupted by the security guard who pointed out that “barbecuing in the courtyard was strictly forbidden”. We relocated onto the hob in the kitchen, with the single use barbecue of course. The extractor fan was unable to cope, an attempt to use Henry the Hoover to suck up excess fumes equally unsuccessful. How we did not set off the fire alarm I have no idea – but I am glad to say that my culinary exploits in university continued to move onwards upwards.

Studying abroad in Beijing my friend Komaki and I (who also contributed this recipe) developed an obsession with local cabbage. Cabbage in Beijing is mild, sweet and tender – quite unlike any cabbage variety I’ve tasted in Europe. We ate stir fried cabbage multiple times a week. Alongside a million other, absolutely delicious foods in Beijing, was a little fried chicken stand on a little street behind our apartment block. On warm summer nights this little street was crammed full of plastic tables, chairs, and mobile barbecues; their wares displayed precariously on trays in front of the coals. You picked whatever skewers you desired – ranging from chicken feet and intestines to tofu and octopus tentacles. But the fried chicken shop, now that was only there during the day. As most days were spent inside the classroom it was a rare treat to catch it. The owner would fill up a brown paper bag full of succulent chicken, golden brown and crisp, subtly spiced with chilli. By the time you reached home, grease would invariably have started seeping through, covering your hands, but by god it was delicious.

Now this Japanese style fried chicken evokes a similar kind of pleasure. It is beautifully light because of the use of potato starch, much more so than conventional fried chicken recipes. The very thin coating on the outside also means it is less greasy than conventional fried chicken, and the focus is definitely on the chicken! The mirin and soy marinade is both slightly sweet and salty, the garlic and ginger gives heat. Don’t skimp on the ginger! Chicken thighs, due to their higher content of fat become incredibly tender. So I would highly recommend them over chicken breast, even though of course you can use breast meat if you prefer. Serve with rice and steamed vegetables – or on its own as a snack. Forget KFC – make this Japanese style fried chicken instead.

Recipe Originator: 

My friend Komaki’s mother Keiko. However, written down by Komaki herself. Komaki and I have known each other for nearly 10 years now and have spent countless times eating together too. We shared an apartment together in Beijing (where I spent long hours in the kitchen frying cabbage for her), graduated together and still see each other regularly. Despite her and me often living on different continents – but for once we now both live in London! She is half Japanese and half American and I am pleased to say have found someone who is also wonderful confusion of cultures.

Secrets to Success: 

• Make sure to use 3 parts soy sauce to 2 parts mirin for optimum flavour.
• Shake of excess marinade before coating in potato starch to avoid clumped batter around the outside.
• Don’t overcrowd the oil when you are frying. You won’t get the chicken nice golden and crisp.
• Do not try to move a pan full of hot oil – it is dangerous. Really dangerous.

Print Recipe

Keiko's Japanese Style Fried Chicken

Course

Main Dish, Snack

Cuisine

Asian, Japanese

Prep Time

20 min

Cook Time

15 min

Passive Time

20-60 min

Servings

people

Ingredients

• 600 g skinless chicken thigh fillets
• 60 ml soy sauce
• 40 ml mirin
• 10 g ginger grated
• 10 g garlic minced
• 1 litre vegetable oil for deep fat frying
• 200 g potato starch or corn starch
• shichimi spice or other chili powder optional

Course Main Dish, Snack Cuisine Asian, Japanese Prep Time 20 min Cook Time 15 min Passive Time 20-60 min Servings people Ingredients 600 g skinless chicken thigh fillets 60 ml soy sauce 40 ml mirin 10 g ginger grated 10 g garlic minced 1 litre vegetable oil for deep fat frying 200 g potato starch or corn starch shichimi spice or other chili powder optional

Instructions

1. In a large bowl, combine the mirin and soy, then add the garlic and ginger.
2. Cut the chicken thighs into 3 or 4 longs strips, then place into the bowl with the marinade. Mix together well and marinade for 20 min to an hour outside the fridge.
3. While the chicken is marinating, slowly heat your oil to 175°C in a large pot.
4. Put the starch in a large, shallow bowl. Individually, shake off the excess marinade of the chicken pieces, then turn in the flour and again shake off the excess. With tongs, lower into the hot oil and fry until golden brown all over. You can fry a few pieces at a time but don't overcrowd.
5. When cooked, briefly place on some kitchen roll to absorb excess fat. Then sprinkle with some chilli pepper and serve.

Recipe Notes

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