Sunday 13 June 2021


Japanese Fried Chicken



1. 1 kg chicken wings
2. 3 TBS soy sauce
3. 1 TBS Japanese sake 
4. 1 tsp ginger grated
5. 1 clove garlic minced 
6. 1 egg (optional)
7. 1/4 cup potato starch or corn starch
8. Cooking oil


1. Marinade the chicken with soy sauce, ginger, garlic and sake and set aside for an hour in the fridge.

2. Add in an egg and mix well.

3. Coat with potato starch or corn starch.

4. In a pot, add cooking oil to one inch high and heat pot.

5. First fry chicken on medium heat (no. 5 or 6 on my stove) until golden on both sides in batches. The fire should not be too hot, as you will burn the chicken. To test the temperature, drop a little piece into the oil. It should bubble and float up. Don't overcrowd the chicken pieces. 

6. Remove and place on kitchen towel to remove excess oil.

7. Then fry them again on higher heat to get it crispy (no. 7 or 8 on my stove). The second time is usually for a short time than the first fry. This is called double frying. Dish out onto kitchen towel to remove excess oil.

Additional Information:

I prefer potato starch over corn starch, and I also added whole-wheat flour to make it more nutritious. It will still be crispy, albeit a little different texture more like KFC's chicken, if you add whole wheat flour to coat the chicken. I also sprinkle a little salt to the potato starch, but it is not necessary.

If you don't have Japanese sake, you can substitute it with Chinese rice wine or dry sherry. 

To test the temperature, drop a little piece into the oil. It should bubble and float up. This dish is a picnic dish as it apparently stay delicious when it is cold.

Adding egg gives the chicken a nice golden yellow color.


Marinade with soy sauce, grated ginger and minced garlic and refrigerate for an hour

Coat chicken with white whole wheat flour.

Fry until golden.

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