Japanese · Dinner
Japanese Fried Chicken Bites (High-Protein)
Bite-sized Japanese fried chicken made from marinated chicken breast and thigh chunks coated in potato starch, fried in two stages until shatter-crisp, and boosted with edamame and a soft-boiled egg for extra protein. Served with lemon wedges and a scallion-sesame dip.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
610Calories
52.8gProtein
32.9gFat
28.4gCarbs
2gSugar
5.1gFiber
1340mgSodium
408mgChol
5.7gSat Fat
740mgPotassium
75mgCalcium
3.4mgIron
1mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken into bite-size chunks and combine with soy sauce, sake, ginger and garlic; mix well to coat.
2
Marinate
Cover and refrigerate the chicken for 30 minutes.
3
Prep
Soft-boil the egg in simmering water for 6 minutes, transfer to iced water, peel and set aside.
4
Dredge
Coat the drained chicken pieces evenly in potato starch with no dry patches.
5
Fry
Heat oil to 340°F in a deep pot over medium-high heat; fry chicken in one batch for 3–4 minutes, turning once, until pale golden.
6
Fry
Raise heat to 355°F and fry again for 60–90 seconds until deep golden and crackling when tapped.
7
Finish
Toss warm edamame through the fried chicken bites in a serving bowl.
8
Whisk
Stir soy sauce and sesame oil together in a small dish for dipping sauce.
9
Plate
Arrange chicken bites and halved egg on a plate; scatter scallion and sesame seeds, serve with lemon and dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken (100g chicken breast, 100g chicken thigh), cut into bite-size chunks
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp ginger-fresh, minced
- 2 clove2 clove garlic, minced
- 22 large eggs, soft-boiled and peeled
- 1/2 cup70g shelled edamame, cooked
- 2/3 cup90g potato starch
- 1 cup240ml vegetable oil, for frying
- 22 scallion, thinly sliced
- 2 tsp2 tsp sesame seeds
- 22 lemon wedge
- 2 tsp2 tsp soy sauce, for the dip
- 1 tsp1 tsp sesame oil, for the dip
