Japanese Fried Chicken

READY IN: 13hrs 10mins




  • For the marinade:
  • Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
  • For the slaw:
  • Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
  • For the chicken:
  • Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.
  • Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.
  • Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
  • Serve with the cabbage slaw and garnish with the scallions and kecap manis.
  • Cook's Note:
  • Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.