Japanese Fried Chicken

Japanese Fried Chicken recipe - The Cooks Pantry


Courtney Roulston


4 people (as a sharing snack)


  • 500gm Coles Chicken Thighs, cut into 2cm squares
  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp mirin
  • 1 tbsp cooking sake
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, grated
  • 1 cup cornflour
  • ½ plain flour
  • Cobram Estate Extra Classic Virgin Olive Oil for frying


  • ½ cup ZoOSh Free Range Egg Mayonnaise
  • 2 tsp wasabi paste
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ bunch chives, finely chopped to serve


  • Place the chicken pieces in a large bowl along with the soy sauce, mirin, sake, ginger and garlic. Stir well and leave to marinade for 30 minutes in the fridge.
  • Meanwhile whisk all the dressing ingredients together in a bowl until smooth.
  • Place the flours into a large bowl and mix well. Drain the chicken from the marinade and in batches, dust with the flour to coat the outside of each piece of chicken.
  • Heat the oil to 170 degrees and fry the chicken in batches for 4-5 minutes, or until golden and cooked through. Allow the oil to heat back up in between cooking batches. Drain the chicken on kitchen towel to remove excess oil.
  • Place the chicken on a platter and serve with the wasabi mayonnaise. Garnish with chopped chives and a sprinkle of sea salt.

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