Crispy Japanese Spicy Fried Chicken

 Ingredients:

1 pound boneless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

2 tablespoons sake (or mirin)

1 tablespoon grated ginger

2 cloves garlic, minced

1 teaspoon chili paste or sriracha (adjust for spice level)

1/2 teaspoon sugar

1/2 cup all-purpose flour

1/2 cup potato starch (or cornstarch)

Vegetable oil, for frying

Lemon wedges, for serving

Optional: Japanese mayo and extra chili paste for dipping

Directions:

Marinate the Chicken:

In a bowl, combine soy sauce, sake, grated ginger, garlic, chili paste, and sugar. Add the chicken pieces and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

Prepare the Coating:

In a shallow dish, mix the all-purpose flour and potato starch. Remove the chicken from the marinade and coat each piece in the flour mixture, shaking off excess.

Heat the Oil:

Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Ensure the oil is hot enough by testing with a small piece of coating—it should sizzle immediately.

Fry the Chicken:

Fry the chicken in batches to avoid overcrowding the pan. Cook for 5-6 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels.

Serve:

Serve hot with lemon wedges on the side. For an extra kick, serve with Japanese mayo mixed with a dollop of chili paste.

Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 4 servings