If you’re craving a dish that brings together irresistible crunch and a burst of tangy, savory flavors, look no further than this Crispy Japanese Chicken With Tangy Scallion Sauce. This recipe captures the essence of Japanese comfort food with perfectly fried chicken breast coated in crispy potato starch and topped with a vibrant scallion sauce that balances acidity and sweetness beautifully. Trust me, once you try this, it quickly becomes a household favorite that’s both simple to prepare and utterly satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the crispy texture and the flavor-packed sauce that makes this dish so special. Each component plays an essential role, from tenderizing the chicken to creating the perfect tangy sauce that complements it flawlessly.
- 10 oz skin-on chicken breast: the star of the dish, tenderized for juiciness and crispy skin.
- 6 tbsp. potato starch: for that irresistibly crunchy coating that fries up beautifully golden.
- Vegetable oil: ideal for frying and achieving that perfect crisp without overwhelming flavors.
- 1/2 Japanese long green onion, finely chopped: adds a fresh bite and vibrant color to the scallion sauce.
- Salt (1/4 tsp): enhances the natural flavors during marinade.
- Sugar (1/2 tsp and 2 tsp): balances acidity in both the marinade and scallion sauce.
- Sake (1 tbsp): tenderizes chicken and adds umami depth.
- Vinegar (1 tsp and 1 1/2 tbsp): delivers the tang in both marinade and sauce, creating that signature zing.
- Grated garlic (2 tsp total): infuses bold flavor without overpowering.
- Soy sauce (1 1/2 tbsp): adds salty richness to the sauce.
- Mirin (1 tsp): lends subtle sweetness and shine to the sauce.
- Chicken bouillon powder (a pinch): boosts savory depth in the sauce.
- Grated ginger (1 tsp): freshens and balances the tangy notes.
- Sesame oil (1/2 tbsp): adds a toasty aroma and roundness to finish.
How to Make Crispy Japanese Chicken With Tangy Scallion Sauce
Step 1: Prepare and Tenderize the Chicken
Begin by butterflying the chicken breast to create two thinner pieces, making them easier to cook through evenly. Cover the chicken with plastic wrap and gently pound with a rolling pin. This step is so important; it tenderizes the meat, ensuring every bite stays juicy beneath that crisp exterior.
Step 2: Marinate to Build Flavor
Place the tenderized chicken in a shallow dish and generously rub in the marinade ingredients labeled A: salt, sugar, sake, vinegar, and grated garlic. Let it rest for 10 minutes. This quick soak lets the chicken absorb sweet, salty, and tangy notes right to the core, building layers of flavor before frying.
Step 3: Coat and Fry to Crispy Perfection
Evenly coat the marinated chicken pieces with potato starch. Heat about half an inch of vegetable oil in a skillet to around 340°F (170°C). Lay the chicken skin-side down first, frying for about 5 minutes until the skin turns a gorgeous golden brown. Flip and cook for another 3 minutes. After frying, drain any excess oil so the crispiness shines without greasiness.
Step 4: Whip Up the Tangy Scallion Sauce
While the chicken fries, mix together the B ingredients—vinegar, soy sauce, sugar, mirin, chicken bouillon, garlic, ginger, and sesame oil—in a microwave-safe bowl. Warm this mixture in the microwave for 30 to 40 seconds at 600W, then stir in the finely chopped Japanese long green onion. This sauce is the exciting finishing touch, delivering a bright, punchy contrast to the rich chicken.
Step 5: Slice and Serve
Once cooked, slice the chicken and plate it neatly. Drizzle generously with the tangy scallion sauce. The sauce soaks into the crispy exterior just enough to soften it slightly without losing crunch, creating the perfect harmony in every mouthful.
How to Serve Crispy Japanese Chicken With Tangy Scallion Sauce
Garnishes
For an added pop of color and freshness, sprinkle some toasted sesame seeds or finely sliced red chili over the dish. A few extra scallion rings on top elevate the presentation and give an additional crunch and sharp bite that complements the sauce impeccably.
Side Dishes
Pair this Crispy Japanese Chicken With Tangy Scallion Sauce with steamed jasmine rice or fluffy sticky rice to soak up every last drop of that delicious sauce. A simple cabbage and carrot slaw dressed lightly with rice vinegar brings a refreshing crunch that balances richness perfectly.
Creative Ways to Present
Try serving the chicken sliced and fanned out over a bed of mixed greens with the scallion sauce drizzled artistically for a light lunch or impressive appetizer. It also makes an incredible filling inside lettuce wraps for a fun, hands-on meal option that adds a textural contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To preserve the wonderful texture, store the chicken separate from the scallion sauce and add the sauce just before serving. This ensures your chicken stays crispy and fresh.
Freezing
This dish freezes well if you want to meal prep. Freeze the fried chicken pieces without sauce in a single layer on a baking sheet, then transfer to a freezer bag or container. Freeze for up to 3 weeks. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat and maintain the crispy texture, warm the chicken in an oven or air fryer at 350°F (175°C) for 8 to 10 minutes. Avoid microwaving directly as it can make the coating soggy. Heat the scallion sauce separately and drizzle over the warm chicken before serving.
FAQs
What makes this Crispy Japanese Chicken With Tangy Scallion Sauce different from other fried chicken recipes?
The unique combination of a delicate potato starch crust and a vibrant, tangy scallion sauce sets it apart. This sauce marries sweet, sour, salty, and umami in a way that enhances without overpowering the chicken’s natural flavor and crispness.
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will offer a juicier, more flavorful result. Just adjust the cooking time slightly to make sure they cook through without drying out and maintain the same marinating and frying steps.
Is the scallion sauce spicy?
The sauce is tangy and savory with a mild warmth from the fresh ginger and garlic but not spicy in the traditional hot sense. You can add sliced chili peppers if you want to introduce some heat.
How can I make this recipe gluten-free?
Simply substitute the soy sauce with a gluten-free tamari or coconut aminos and double-check the other ingredients for gluten. Potato starch is naturally gluten-free, so your crispy coating stays intact!
What’s the best way to tenderize the chicken if I don’t have a rolling pin?
If you don’t have a rolling pin, you can use the bottom of a heavy pan or even the palm of your hand to gently pound the chicken. The goal is to create an even thickness and break down muscle fibers to prevent toughness.
Final Thoughts
This Crispy Japanese Chicken With Tangy Scallion Sauce is one of those dishes that comforts and excites the palate all at once. Its simple ingredients come together in a way that feels both homey and special, perfect for busy weeknights or when you want to impress without the fuss. I can’t wait for you to try this recipe and see just how addictive this crispy, tangy chicken can be in your kitchen!
PrintCrispy Japanese Chicken With Tangy Scallion Sauce
Crispy Yurinchi Chicken Breast is a Japanese-style fried chicken dish featuring tender butterfly-cut chicken breast coated in potato starch and pan-fried to golden crispiness. It is served with a tangy and savory scallion sauce infused with garlic, ginger, vinegar, soy sauce, and sesame oil, making it a perfect appetizer or main course that brings a delightful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Chicken and Coating
- 10 oz skin-on chicken breast
- 6 tbsp potato starch
- vegetable oil, for frying
- 1/2 Japanese long green onion, finely chopped
Marinade (A)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tbsp sake
- 1 tsp vinegar
- 1 tsp grated garlic (from a tube)
Scallion Sauce (B)
- 1 1/2 tbsp vinegar
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 tsp mirin
- a pinch chicken bouillon powder
- 1 tsp grated garlic (from a tube)
- 1 tsp grated ginger
- 1/2 tbsp sesame oil
Instructions
- Butterfly and Tenderize: Butterfly the chicken breast and cut it into 2 pieces. Cover with plastic wrap and gently pound with a rolling pin to tenderize the meat, which helps create juicy and tender fried chicken.
- Marinate the Chicken: Place the chicken pieces in a shallow dish and rub in the marinade ingredients (salt, sugar, sake, vinegar, and grated garlic). Let the chicken marinate for 10 minutes to absorb the flavors. Then, coat the chicken evenly with potato starch for a crisp coating.
- Fry the Chicken: Heat about half an inch of vegetable oil in a skillet over medium-high heat to roughly 340°F (170°C). Add the chicken skin-side down and fry for about 5 minutes until golden brown. Flip the chicken and cook for an additional 3 minutes. Once cooked, drain the excess oil.
- Prepare the Scallion Sauce: While frying the chicken, combine the scallion sauce ingredients (vinegar, soy sauce, sugar, mirin, chicken bouillon powder, grated garlic, grated ginger, sesame oil) in a microwave-safe bowl. Heat on 600W for 30–40 seconds, then stir in the finely chopped Japanese long green onion to infuse fresh flavor into the sauce.
- Serve: Slice the fried chicken and drizzle generously with the prepared scallion sauce. Serve immediately for best texture and flavor.
Notes
- Pounding the chicken breast before cooking is crucial for achieving juicy and tender results.
- For a milder flavor, you can microwave the minced Japanese long green onions together with the scallion sauce ingredients.
- Adjust the sugar quantity in the scallion sauce according to your taste preference.
- This dish is freezer-friendly; store the fried chicken and sauce separately for up to 3 weeks to preserve texture and flavor.