Japanese Crispy Chicken

Love this recipe followed it exactly and my husband who hates dark meat loved this he could not belive that it was not chicken breast!!

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This recipe is good. I'm new at deep-frying so I decided to only fry two thighs and broil the other parts of a whole chicken. The broiled chicken turned out fine, I just might suggest increasing the sake,soy, and sugar (since I'm not a big fan of the balsamic flavor). However, the fried thighs were a mess (this may be because I don't have a temperature controlled deep-fryer and the thighs were skinless). They were charred and burned because the inside wasn't cooking (so I had to cut them to allow the oil to reach the inside). I would suggest frying boneless bite-size pieces of chicken instead of whole thighs.

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This was LOVED by all my children. I used chicken breast, but other than that, followed the recipe faithfully. Thank you so much for sharing.

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Very delicious, I had a mix of chicken thighs, legs and wings so I used them all absolutely wonderful. I marinated mine for the day not just the 30 min's they had a wonderful flavour. I also did the same as another chef and boiled the marinade added some cornflour to thicken and served as a dipping sauce, Yum Yum. My son who is not keen on chicken with the bone stil in asked for seconds. I might try making this again with chicken breasts next time like a couple of others have done. Very good will definitely be making again thanks for posting Tomoko. There is nothing like a recipe that is quick and easy to do and also tastes great!!!

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I am going to say it, this is the best fried chicken I have ever eaten, much less made! I ended up marinating it overnight (the chicken wasn't defrosted), but otherwise made as the recipe states. I can't really describe why it is so delicious. The flavors just blend together so well. All three of my boys agree, with my 16 month old, saying "Mm MMM!" with his mouth full of chicken. :) Thank you so much for posting this wondeful wonderful recipe!

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was great!

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very nice

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Very easy & very yummy, the skin was crispy & the chicken was moist! Quick tip - fry the chicken slowly.. that is leave the chicken there for a good while & then turn over. Thanks for sharing!

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We absolutely loved this chicken ! The flavors were well balanced and I might try to make this again using chicken breast. Thanks!

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oh my goodness this was such a wounderful dish the only thing i added was a mango chutney dipping sauce and it was to die for. thanks for the great recipe

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Great recipe! I did it a little differently, but I still gave it 5 stars because I did make the marinade exactly as the recipe said. I didn't have thighs, so I used boneless skinless breast cut into bite sized pieces, cornstarched them, and fried them. Then I boiled the leftover marinade and added some cornstarch as a dipping sauce. Absolutely wonderful! Next time I will try the grill idea suggested by someone else, to make them healthier. Thanks!

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I fully intended to make this dish as Tomoko wrote the recipe (dusted with cornstarch and fried in oil). However, the day turned unbearably hot on us and I couldn't bear to heat up the kitchen with hot oil so I grilled the thighs outdoors, turning and basting with the marinade. They were delicious! I'll definitely cook them the 'real' way as soon as our weather cools off! Thanks for this recipe Tomoko!

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I really liked this recipe. I was at first skepictal about the cornstarch and sake but it was really really good, next time I am going to try with breast. I like white meat hubby likes dark so I tried with thighs. This is going to be a regular in my cooking repretoire.

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