Experience the rich umami and incredibly crispy thick coating with this Yamzoku-yaki recipe! A famous fried dish from Nagano Prefecture, this recipe features a whole chicken thigh cooked with a bold, garlicky, and bonito-infused special sauce. Coated generously with potato starch, it achieves a satisfyingly crunchy texture. The contrast between the juicy chicken thigh and the crispy coating is simply exquisite. This dish offers both the joy of frying and the pleasure of eating all in one!
Ingredients
Main Ingredients (2 servings)
- Chicken Thigh: 1 whole piece
- Bonito Flakes (Katsuobushi): 1/2 small bag (approx. 2g)
- Cabbage: 2-3 leaves
- Potato Starch: Generous amount
- Lemon wedges: 2 pieces
Seasonings
- [A] Soy Sauce: 2 tbsp
- [A] Mirin (Sweet Rice Wine): 1 tbsp
- [A] Cooking Sake (Rice Wine): 1 tbsp
- [A] Grated Garlic: 1 clove
- Vegetable Oil: for frying
Steps
- Make a cut about halfway through the thickest part of the chicken thigh (1 piece).
- Lay your knife flat and use the tip to spread the chicken thigh open.
- Flip the chicken thigh over and similarly spread the thickest part to flatten it thinly. (Key Tip! It's okay if small holes form.)
- In a bowl, combine soy sauce (2 tbsp), mirin (sweet rice wine, 1 tbsp), cooking sake (rice wine, 1 tbsp), grated garlic (1 clove), and bonito flakes (katsuobushi, 1/2 small bag, approx. 2g). Mix lightly.
- Place the opened chicken thigh into the sauce and rub thoroughly through the bag to let the flavors penetrate. (Key Tip! Ensure strong umami from garlic and bonito flakes.)
- Seal the bag containing the marinated chicken thigh and let it sit for a while.
- While the chicken is marinating, tear cabbage (2-3 leaves) into bite-sized pieces for serving.
- Transfer the chicken thigh to a plate along with the marinade. Generously coat the chicken with potato starch. (Key Tip! The starch mixed with the sauce will create lumpy clusters, resulting in a crispy texture.)
- Lightly press the coating onto the chicken to ensure it adheres well.
- Heat vegetable oil (for frying) in a frying pan and pan-fry the chicken thigh, skin-side down first.
- If the surrounding coating starts to burn while frying, carefully remove it and set aside, then resume frying.
- Adjust the position of the chicken thigh as needed to ensure even browning. (Key Tip! Adjusting the position while frying prevents uneven cooking.)
- Once a nice golden brown color is achieved, flip the chicken and pan-fry the other side, also adjusting its position.
- Once the chicken is crispy all over, remove it from the pan and place on a plate.
- Lean the chicken against the side of the plate at an angle to allow excess oil to drain off completely.
- Cut the chicken into easy-to-eat pieces.
- Arrange the cut Yamzoku-yaki on top of the torn cabbage and serve with lemon wedges (2 pieces).
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