Crispy 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
Scale
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.