Ultra-crispy Japanese-style fried chicken bites marinated overnight in soy, sake, mirin, ginger, and garlic deliver shattering crunch with juicy interiors. Charred sprouting broccoli spears glisten under toasted sesame dressing while fresh lemon wedges cut through rich flavours. This addictive dairy-free dish serves two in under 30 minutes cooking time after overnight prep.
Prep: overnight
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Dairy-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This Japanese-style fried chicken scores Nutri-Score D from double frying and mayonnaise marinade, balanced by broccoli fibre and lean chicken thighs. Deep frying adds calories but delivers unmatched texture. Per serving: approximately 680 kcal, 38g fat, 52g carbs, 6g sugars, 5g fibre, 32g protein.
Equipment
Ingredients
For the Japanese-style fried chicken
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 2 tsp ginger, peeled and grated
- 5 garlic cloves, finely chopped
- 2 tsp kewpie mayonnaise
- 2 tsp sesame oil
- 4 boneless chicken thighs, cut into small pieces
- 200g plain flour
- 75g cornflour
- 2 free-range eggs, beaten
- 6 sprouting broccoli spears
- 1 lemon, cut into wedges, to serve
For the toasted sesame dressing
- 1 tbsp white sesame seeds, toasted
- 1 tbsp black sesame seeds, toasted
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1–2 tsp caster sugar
- 1 tsp grated fresh ginger
- 1 pinch chilli flakes
- 1 garlic clove, finely chopped
- 2 tbsp sunflower oil
- 2 tbsp toasted sesame oil
Customise
- Swap chicken thighs for chicken breast in Japanese-style fried chicken; reduce marinating time to 4 hours.
- Use tenderstem broccoli instead of sprouting broccoli spears; same charring technique applies perfectly.
- Replace kewpie mayonnaise with regular mayonnaise plus ½ tsp rice vinegar for similar umami tang.
Method
Chicken Marinade (overnight – do well ahead)
- Mix the marinade by whisking soy sauce, sake, mirin, grated ginger, chopped garlic, kewpie mayonnaise, and sesame oil together in a large bowl until smooth. This Japanese flavour base tenderises and flavours the chicken overnight.
- Add chicken pieces and toss thoroughly to coat every bit. Cover and refrigerate overnight – the longer the better for maximum flavour penetration in your Japanese-style fried chicken.
Double Fry Setup (5 mins active prep)
- Preheat deep fat fryer to 160C – hot oil safety first! Mix plain flour and cornflour together in one wide bowl, beat eggs in another. The double starch coating creates legendary crunch.
Frying & Broccoli Char (15 mins active cooking)
- Dip marinated chicken first in beaten egg, then flour mixture. Shake off excess but keep good coating. Fry at 160C few minutes until cooked through – first fry cooks, second crisps.
- Rest chicken briefly, then crank fryer to 200C for second fry until deep golden and shatteringly crisp. Drain on kitchen paper – this double-fry technique defines Japanese karaage perfection.
- Char the broccoli in hot dry frying pan under weight until blackened both sides – high heat creates smoky flavour that pairs perfectly with sesame dressing.
Sesame Dressing & Serve (5 mins)
- Whisk sesame dressing by combining toasted white and black sesame seeds, soy sauce, rice vinegar, caster sugar, ginger, chilli flakes, and garlic. Slowly drizzle in sunflower and sesame oils while whisking to emulsify.
- Toss charred broccoli in dressing until glossy. Serve immediately with crispy chicken pieces and lemon wedges – squeeze lemon over everything for brightness that cuts through richness.