Japanese KFC
Japanese KFC
Ingredients
For the Chicken Marinade
- 5 chicken thighs
- 5 chicken legs
- 4 eggs
- 4 tablespoons sesame oil
- 2 tablespoons mirin
- 2 tablespoons dark soy sauce
- 10 cloves garlic, grated
- 2 thumb pieces ginger, grated
For the Dry Batter
- 700 grams cornflour
- 1 tablespoon MSG
- 1 tablespoon salt
For Frying and Post-Frying Seasoning
- as needed vegetable oil, for frying
- 6 tablespoons garlic powder
- as needed salt
For the Soy Glaze
- 200 ml soy sauce
- 200 grams hoisin sauce
- 10 grams red wine vinegar
- 2 cups sriracha
- 60 ml sake
- 1/3 cup water
- 1 yuzu juice, or lemon juice
For the Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon dried chilli
- 1/2 yuzu juice
- 1 yuzu, zest of
- as needed salt
- as needed pepper
- as needed water, splash to loosen
For the Garnish
- 2 yuzu, zested, or lemon zest
- 3 red chillies, finely sliced
- 1/2 cup toasted white sesame seeds
- 1/2 cup toasted black sesame seeds
- 3 spring onion greens
Instructions
- 1
In a large bowl, crack the 4 eggs. Add the 4 tablespoons sesame oil, 2 tablespoons mirin, 2 tablespoons dark soy sauce, 10 cloves of grated garlic, and 2 thumb pieces of grated ginger. Mix these marinade ingredients together thoroughly. Add the 5 chicken thighs and 5 chicken legs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinade. For best results, marinate overnight (minimum 8 hours).
⏱️ 10 min
- 2
Prepare the garnish ingredients: finely slice the 3 red chillies and chop the 3 spring onion greens. Zest the 2 yuzu (or lemons). Toast the 1/2 cup white sesame seeds and 1/2 cup black sesame seeds in a dry pan over medium heat until fragrant, then set aside.
⏱️ 10 min
- 3
Prepare the chicken coating: Add the 700 grams cornflour and 1 tablespoon salt to a tray. Mix the cornflour and salt thoroughly. Take the marinated chicken pieces and fully coat them in the cornflour mixture, ensuring each piece is completely covered. Place the coated chicken pieces on a wire rack to rest for 10-15 minutes.
⏱️ 15 min
- 4
Heat vegetable oil in a deep pan or pot to 170°C / 340°F. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 8 minutes, then fry for another 4 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). Remove the fried chicken from the oil using a slotted spoon and place on a wire rack to drain excess oil.
⏱️ 30 min•🌡️ 170
- 5
Once all the chicken is cooked, place the pieces in a large bowl. Lightly toss the chicken with the 6 tablespoons garlic powder and additional salt as needed. You can shake the bowl to evenly coat the chicken.
⏱️ 5 min
- 6
Add all the soy glaze ingredients to a pot: 200 ml soy sauce, 200 grams hoisin sauce, 10 grams red wine vinegar, 2 cups sriracha, 60 ml sake, 1/3 cup water, and the juice of 1 yuzu (or lemon). Bring the mixture to a simmer over medium heat and reduce, stirring occasionally, until it thickens to a syrupy consistency.
⏱️ 15 min
- 7
Brush the thickened soy glaze generously onto each fried chicken piece. Immediately after glazing, coat the chicken with the 1/2 cup toasted white sesame seeds, 1/2 cup toasted black sesame seeds, and the zest of 2 yuzu (or lemon zest).
⏱️ 5 min
- 8
Garnish the glazed chicken with the finely sliced 3 red chillies and the chopped 3 spring onion greens.
⏱️ 5 min
- 9
For the spicy mayo, combine the 1/2 cup Kewpie mayonnaise, 1 tablespoon dried chilli, 1/2 yuzu juice, and the zest of 1 yuzu in a small bowl. Mix well. Season with salt and pepper to taste. Add a splash of water if needed to achieve your desired consistency.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese KFC
For the Chicken Marinade
- 5 chicken thighs
- 5 chicken legs
- 4 eggs
- 4 tablespoons sesame oil
- 2 tablespoons mirin
- 2 tablespoons dark soy sauce
- 10 cloves garlic, grated
- 2 thumb pieces ginger, grated
For the Dry Batter
- 700 grams cornflour
- 1 tablespoon MSG
- 1 tablespoon salt
For Frying and Post-Frying Seasoning
- as needed vegetable oil, for frying
- 6 tablespoons garlic powder
- as needed salt
For the Soy Glaze
- 200 ml soy sauce
- 200 grams hoisin sauce
- 10 grams red wine vinegar
- 2 cups sriracha
- 60 ml sake
- 1/3 cup water
- 1 yuzu juice, or lemon juice
For the Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon dried chilli
- 1/2 yuzu juice
- 1 yuzu, zest of
- as needed salt
- as needed pepper
- as needed water, splash to loosen
For the Garnish
- 2 yuzu, zested, or lemon zest
- 3 red chillies, finely sliced
- 1/2 cup toasted white sesame seeds
- 1/2 cup toasted black sesame seeds
- 3 spring onion greens
Instructions
- 1
In a large bowl, crack the 4 eggs. Add the 4 tablespoons sesame oil, 2 tablespoons mirin, 2 tablespoons dark soy sauce, 10 cloves of grated garlic, and 2 thumb pieces of grated ginger. Mix these marinade ingredients together thoroughly. Add the 5 chicken thighs and 5 chicken legs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinade. For best results, marinate overnight (minimum 8 hours).
⏱️ 10 min - 2
Prepare the garnish ingredients: finely slice the 3 red chillies and chop the 3 spring onion greens. Zest the 2 yuzu (or lemons). Toast the 1/2 cup white sesame seeds and 1/2 cup black sesame seeds in a dry pan over medium heat until fragrant, then set aside.
⏱️ 10 min - 3
Prepare the chicken coating: Add the 700 grams cornflour and 1 tablespoon salt to a tray. Mix the cornflour and salt thoroughly. Take the marinated chicken pieces and fully coat them in the cornflour mixture, ensuring each piece is completely covered. Place the coated chicken pieces on a wire rack to rest for 10-15 minutes.
⏱️ 15 min - 4
Heat vegetable oil in a deep pan or pot to 170°C / 340°F. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken for 8 minutes, then fry for another 4 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). Remove the fried chicken from the oil using a slotted spoon and place on a wire rack to drain excess oil.
⏱️ 30 min•🌡️ 170 - 5
Once all the chicken is cooked, place the pieces in a large bowl. Lightly toss the chicken with the 6 tablespoons garlic powder and additional salt as needed. You can shake the bowl to evenly coat the chicken.
⏱️ 5 min - 6
Add all the soy glaze ingredients to a pot: 200 ml soy sauce, 200 grams hoisin sauce, 10 grams red wine vinegar, 2 cups sriracha, 60 ml sake, 1/3 cup water, and the juice of 1 yuzu (or lemon). Bring the mixture to a simmer over medium heat and reduce, stirring occasionally, until it thickens to a syrupy consistency.
⏱️ 15 min - 7
Brush the thickened soy glaze generously onto each fried chicken piece. Immediately after glazing, coat the chicken with the 1/2 cup toasted white sesame seeds, 1/2 cup toasted black sesame seeds, and the zest of 2 yuzu (or lemon zest).
⏱️ 5 min - 8
Garnish the glazed chicken with the finely sliced 3 red chillies and the chopped 3 spring onion greens.
⏱️ 5 min - 9
For the spicy mayo, combine the 1/2 cup Kewpie mayonnaise, 1 tablespoon dried chilli, 1/2 yuzu juice, and the zest of 1 yuzu in a small bowl. Mix well. Season with salt and pepper to taste. Add a splash of water if needed to achieve your desired consistency.
⏱️ 5 min