This pan-fried Japanese chicken features a crispy flour and potato starch coating fried in just 4 tablespoons of oil, topped with a tangy negi sauce made from Japanese long onion, ginger, and doubanjiang. The technique achieves restaurant-quality crispness without deep-frying.
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Remove yellow excess fat from the chicken meat and butterfly the thick portion to achieve uniform thickness.
Mix together the coating ingredients (B) in a small dish. Place the chicken meat into a bowl, add and massage in the (A) seasonings until the liquids are well absorbed. Add in half of (B) and coat entirely.
Sprinkle in remaining (B), spread out to thoroughly coat the meat.
With the heat turned off, spread 1 Tbsp of vegetable oil in the bottom of a fry pan and arrange the coated chicken inside. Drizzle remaining oil over the chicken.
Turn the heat to medium, cook as is for about 6 minutes, then flip over once the oil starts to sizzle. Turn the heat to high, tip the fry pan slightly so the sides of the chicken are also cooked in oil and continue to cook through for about 10 minutes until golden. Once the coating is golden brown, light and crispy, remove and drip off excess oil.
Mince up the negi and ginger for the negi sauce, slice the green onions into small rounds and place all into a bowl. Add in remaining sauce ingredients and mix all together.
Slice the cooked chicken into 2 cm (0.8 in.) thick slices, arrange onto plates garnished with the cucumber and cherry tomatoes, then cover with the negi sauce.
Store leftover chicken covered in the fridge for up to 3 days; reheat uncovered in a 160°C (320°F) oven for 8–10 minutes to restore crispness. Keep negi sauce separate and add fresh just before serving.
Yes, but butterfly and pound it to uniform thickness (about 1.5 cm) to prevent drying. Thigh stays juicier during the 16-minute total cook time.
Substitute with gochujang (Korean chili paste, same amount) or sriracha (1/2 tsp for less salt). The sauce will shift slightly spicier or thinner respectively.
Yes, prepare it up to 2 hours before serving and store covered at room temperature. Stir before plating. Don't add it to the hot chicken until serving or it will wilt.
Cook 6 minutes on medium heat (oil will start to sizzle), flip, then cook 10 more minutes on high until golden brown and crispy. The chicken should be cooked through and the coating should not be pale.
Yes. Use 1 chicken thigh per person and scale oil proportionally (about 1 Tbsp per thigh). Cooking time remains 6 + 10 minutes regardless of quantity, but work in batches if needed to avoid crowding.
