FURIKAKE CHICKEN
FEEDS 2 PEOPLE
A sweet umami Japanese/Hawiian inspired crispy fried chicken.
EST. COOK TIME 45 MINUTES
WHAT'S INSIDE:
3 Cloves of Garlic Grated
1/4 Cup Low Sodium Shoyu
(Soy Sauce)
2 TBSP Sesame Oil
1/3 Cup Mochiko Flour
1 Brown Egg
1/4 Cup Cooking Sake
1/3 Cup Potato Starch
3 Boneless Chicken Thighs
Green Onion
1/4 Cup Mirin
2 TBSP Furikake Flakes
SPICES:
1 TSP Black Pepper
1 TSP Japanese Pepper Powder (Optional)
1/2 TSP MSG
Salt to Taste
HOW TO MAKE IT:
1. Start by cutting up chicken thighs into bite size pieces. Skin can be left on, but make sure to remove any bones. In a bowl, mix the egg, shoyu, mirin, sake, grated garlic, spices and sesame oil. Let that marinate for at least 20- 30 minutes before cooking.
2. Take the chicken out of the fridge while your oil begins to heat up. Let the oil heat on medium-high heat using a wood chopstick or flour to see if it is ready to fry.
3. Mix together even parts of potato starch and mochiko flour in a separate bowl. I like to season the flour with salt and black pepper to taste. Gently toss the marinated chicken into the flour mixture trying not to overcrowd it.
4. Now that the oil is ready, gently place in a handful of the chicken. Don't add in too much at once or the chicken wont come out as crunchy. I tend to let it brown on medium heat for roughly 6-8 minutes depending on size of chicken.
5. After the chicken comes to a golden brown, remove and let the excess oil drip onto a paper towel or drying rack. Let it drain for 1-2 minutes. Then sprinkle furikake flakes onto the fried chicken tossing until coated.
6. Scoop rice into a bowl and top with more Japanese Furikake, then garnish with green onion. You can also add in Japanese pepper powder for more flavor.
Full Ingredients List:
-1/4 Cup Low Sodium Shoyu
(Soy Sauce)
-2 TBSP Sesame Oil
​- 1/4 Cup Cooking Sake
-1/4 Cup Mirin
-1/3 Cup Mochiko Flour
-3 Cloves of Garlic Finely Diced
- 1/3 Cup Potato Starch
-Green Onion (For Garnish)
-1 Brown Egg
-3 Boneless Chicken Thighs
-1 TSP Black Pepper
- 1/2 TSP MSG
- 1 TSP Japanese Pepper Powder (Optional)
- Salt to Taste
-1 Cup Oil for Frying
-White Rice
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