Conbini Fried Chicken | Japanese Convenience Store-Style Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Flatten the chicken thighs with a meat pounder.

Cut each thigh in half to make four pieces total from two thighs.

Mince the garlic and ginger.

In a small bowl, add the soy sauce, miso paste, sake, sesame oil, grated ginger, and minced garlic.

Mix well using a whisk.

Pour the marinade over the chicken and coat all surfaces.

Marinate the chicken in the fridge for 1 hour.

Mix the dry ingredients for the crust: all-purpose flour, potato starch, salt, black pepper, and garlic powder.

Mix the dry ingredients well.

Lightly beat the egg in a separate container.

Dip each piece of chicken into the beaten egg.

Coat the chicken thoroughly with the flour mixture.

Heat the frying oil in a skillet over medium-high heat.

Fry the chicken for 4 to 5 minutes, turning once or twice until lightly golden brown.

Remove the chicken from the oil and let it rest for 1 minute.

Fry the chicken again over medium-high heat for another couple of minutes.

Remove from the oil and serve immediately.

Wrap each piece of chicken with parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens