Japanese · Dinner
Fried Chicken Thigh Skewers
Bite-sized chicken thigh pieces threaded onto skewers, coated in a light potato starch crust and deep-fried until crisp, then tossed with sesame oil and scallion. Seasoned with soy sauce, sake, and ginger, the skewers deliver a shattering exterior against juicy dark meat, served with a lemon wedge and shichimi togarashi.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
544Calories
40.2gProtein
32.8gFat
19.8gCarbs
1.5gSugar
0.9gFiber
940mgSodium
196mgChol
5.9gSat Fat
430mgPotassium
35mgCalcium
2.3mgIron
0.6mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
thirty-min-meals
Instructions
1
Prep
Cut the chicken thigh into 1-inch cubes and pat dry with paper towel. Mince the ginger and garlic, and slice the scallion thinly.
2
Marinate
Toss the chicken with soy sauce, ginger, garlic, and sake; cover and refrigerate 20 minutes until darkened.
3
Fry
Heat vegetable oil to 340°F in a saucepan over medium-high heat; fry chicken in one batch 5 to 6 minutes, turning occasionally, until deep golden.
4
Rest
Lift chicken onto a paper towel and rest 2 minutes until crackling settles.
5
Build
Thread fried chicken onto 2 to 3 skewers; drizzle with sesame oil and toss gently.
6
Plate
Scatter scallion, salt, and shichimi togarashi over skewers and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sake
- 1/2 cup60g tapioca-potato-starch
- 1 cup240ml vegetable oil
- 2 tsp2 tsp sesame oil
- 22 scallion
- 22 lemon wedge
- a pinch of salt
- a pinch of shichimi togarashi
