Original: English

Fried Chicken with Scallion Sauce (Yurinchi)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

A hugely popular recipe by Koutaro Kentetsu, with over 2 million views。 Learn how to make incredibly delicious deep-fried chicken that's crispy on the outside and juicy on the inside. The thick coating and special scallion sauce perfectly complement each other, making this a dish you can't stop eating with rice. We'll explain everything from how to marinate the chicken to the secrets of deep-frying.

Steps

Cut chicken thighs in half lengthwise, then into bite-sized pieces. The secret here! Cutting this way creates volume, increases the surface area for the coating, and results in a crispier texture.
🕒 01:52
Score the chicken pieces evenly on a cutting board. The secret here! This helps the meat cook evenly, prevents shrinkage, and allows the sauce to penetrate better.
🕒 02:12
In a plastic bag, combine the marinade ingredients: grated ginger 1 clove, soy sauce 1 tbsp, and cooking sake (rice wine) 2 tbsp, and mix by hand.
🕒 02:47
Add the scored chicken to the plastic bag and mix thoroughly by massaging. The secret here! Increasing the liquid content in the marinade helps create a thick, crunchy coating.
🕒 03:07
Gently press out the air from the plastic bag, seal it, and let it marinate for about 10 minutes to allow the flavors to meld.
🕒 03:30
In a bowl, combine the sauce ingredients: soy sauce 2 tbsp, vinegar 1-1.5 tbsp, mirin (sweet rice wine) 1/2 tbsp, sugar 1/2 tbsp, minced ginger 1 clove, and minced garlic 1/2 clove. Mix until the sugar dissolves.
🕒 03:49
Add sesame oil 1/2 tbsp for aroma and mix well. Then, heat the sauce in the microwave.
🕒 04:33
Cut the long onion (negi) in half lengthwise, then into half-moon shapes. The secret here! Cutting into half-moon shapes instead of mincing preserves the onion's texture.
🕒 04:42
Add the sliced long onion (negi) 1/2 pc to the warmed sauce and mix. The secret here! The residual heat will cook the onions to a perfect texture.
🕒 05:10
Remove the marinated chicken, spread out the skin side, and coat the flesh side evenly with potato starch.
🕒 05:30
Add potato starch in several batches, allowing it to absorb the moisture from the marinade and coat the meat to form a crumbly texture. The secret here! Absorbing the marinade moisture and creating a crumbly texture results in a thick, rich coating.
🕒 05:58
Arrange the well-coated chicken pieces neatly, then add more potato starch all over to create an even coating on both sides.
🕒 06:31
Heat frying oil to 170-180°C (338-356°F). Drop a small piece of coating into the oil; if it sizzles immediately, it's at the right temperature.
🕒 06:51
While stretching the skin side of the chicken, carefully place the pieces into the hot oil with the skin side down, shaping them as you add them.
🕒 07:13
Once in the oil, do not move the chicken. Fry the skin side down for about 80% of the cooking time.
🕒 07:43
Briefly fry the other side to achieve a crispy, thick coating.
🕒 07:58
Place the fried chicken pieces on a rack or the edge of a tray to drain excess oil thoroughly. The secret here! Excess oil can make the thick coating soggy, so drain them vertically.
🕒 08:18
Slice the fried chicken just before serving. The secret here! Slicing too early can cause juices to leak and make the coating soggy.
🕒 08:54
Plate the chicken and garnish with Japanese shiso leaves (perilla) 1 pc if desired.
🕒 09:25
Generously pour the prepared scallion sauce over the fried chicken. The secret here! The sauce will soak into the crispy coating, creating a delightful contrast in texture and flavor.
🕒 09:42