fbpx

Category: Quick

Watermelon Soju

Watermelon Soju

We can’t get enough of watermelon in our house. The crunchy refreshing taste and beautiful red flesh is the complete package. We buy two whole watermelon each week just to tame our appetites. But what happens when you cut into a watermelon and discover that read more

Green Curry Tofu

Green Curry Tofu

One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more

Japanese Fried Chicken

Japanese Fried Chicken

Well guys, I did it. I finally caved to peer pressure and I got an air fryer. And wow am I having fun playing with it!  We have this Japanese Fried Chicken on our restaurant menus, and it is hugely popular. I wanted to see if I could capture the juicy, crunchy deliciousness of it in an air fryer, and I was not disappointed! All the crispy, savory goodness with none of the hassles of deep frying, so let’s get into it.

japanese fried chicken ingredients

Prepping Japanese Fried Chicken

There isn’t a culture that doesn’t make fried chicken, and I love them all, from Korean Fried Chicken to Nashville Hot. But Japanese Fried Chicken, known as karaage, holds a special place in my heart. It gets marinated with ginger, sake and oyster sauce, and that helps it stay extraordinarily juicy and flavorful. And instead of flour, I use potato starch. That makes for super crispy fried chicken, and it happens to be gluten free.

I start making this by cutting up the chicken into bite-sized chunks. I use thighs because they have a better, meatier flavor and it is we typically what use when making this dish. Also since we’re using an air fryer that is much drier that frying in oil, the extra moisture from thigh meat is very much appreciated.

chunks japanese fried chicken

ginger fried chicken

When it’s thoroughly mixed I press plastic wrap down on the chicken and let it chill in the fridge for at least a half hour, or up to overnight. The extra time in the fridge really allows the flavors to penetrate giving you an even more delicious fried chicken.

Air Frying Japanese Fried Chicken

Although this recipe is made using an air fryer, you could easily adapt it to oven-frying or even traditional frying. And I put both techniques in the recipe notes. There’s no reason not to make this chicken!

The trick to air frying and oven-frying is to use a modest amount of oil to re-create a similar mouth feel and texture as fried food. However, it would be a mistake to think you don’t need to use any oil. Foods just don’t get crispy without oil, no matter how much air you pump at it. To help with that, I use a can of spray oil, which I consider a great resource for quickly and evenly getting oil across the surface.

I like to spray the fryer basket with oil. This allows the bottom of the chicken to sit on an oiled surface and develop the same texture as the top of the chicken, which will also be sprayed.

dredge

I put the chicken in two layers but I think if you can fit it in one layer, it would be easier to flip the chicken. And don’t be too aggressive when flipping/shaking the chicken as you want to preserve the coating and not have it flake off.

I cook the chicken at a moderate heat so it the coating doesn’t get too dark before the chicken is finished cooking. You’re looking for a nice golden crust and juicy chicken. When it’s done it will look like this:

Serve it with some Kewpie mayo, lemon wedges, and shichimi pepper for an outrageously delicious starter.

It’s wonderful served alongside:

Make Japanese Fried Chicken this weekend-I promise it’s worth lugging the air fryer out. Then take a moment to rate the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
recipe japanese fried chicken

Japanese Fried Chicken

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 4 1x
  • Category: small plates
  • Cuisine: Japanese

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken
  • 2 Tablespoons peeled grated ginger (minced ginger is ok too)
  • 3 Tablespoons sake
  • 2 Tablespoons oyster sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup potato starch
  • Oil spray
  • Lemon wedges, kewpie mayonnaise, and shichimi pepper for serving

Instructions

  1. Cut the chicken into 1½ inch pieces. Place it in the bowl.
  2. Add the ginger, sake, oyster sauce, salt, and black pepper. Mix the chicken to thoroughly coat.
  3. Cover and refrigerate for at least 30 minutes and up to overnight.
  4. Spray the bottom of the air frying basket with oil.
  5. Dip the chicken pieces a couple at a time into the potato starch.
  6. Set the chicken into the air fryer basket/tray and spray with the oil. If you have to stack the chicken in two layers, spray each layer of chicken with oil.
  7. Air fry the chicken at 360 degrees for 20-25 minutes, flipping the chicken every 5 minutes so the chicken cooks evenly. (I also sprayed the chicken with oil again the first time I went to flip it.)
  8. Transfer the chicken to a plate. 
  9. Serve the Japanese fried chicken with some lemon wedges, kewpie mayo, and shichimi pepper.

Notes

*If you have the ability to cook the chicken in one layer in the airfryer, I highly recommend it so you reduce the chance that the coating will peel off from flipping it around. 

*You can also oven fry this chicken if you do not have an air fryer. Preheat the oven to 400. Put down a piece of parchment paper. (You can also use aluminum foil). Spray your parchment paper with oil. Lay your prepared chicken on the paper and spray again with oil. Bake the chicken for 20-25 minutes, flipping the chicken halfway through. (I would spray the chicken again after you flip it). Serve immediately.

*If you would like to deep fry your chicken, pour 2 inches of oil into a deep heavy skillet over medium heat for 5 minutes. Test the oil by dipping a piece of chicken into the oil. It should bubble immediately. If not, let the oil continue to heat for a couple more minutes. Depending on the size of your skillet, put enough chicken into the pan so that it’s only half full of chicken. Do not crowd the pan otherwise your chicken will soak up a lot of oil and not cook properly. Cook for 6-8 minutes until crisp and golden. Transfer the fried chicken to a paper towel-lined plate and repeat with the remaining chicken. Serve immediately.

Keywords: air fryer, fried chicken, japanese, appetizers, small plates, gluten free

 

Edamame Hummus

Edamame Hummus

You know I love a veggie forward recipe, and this Edamame Hummus is a favorite!  It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it read more

Barley Tea

Barley Tea

Barley tea, or mugicha or boricha, is a thirst quenching beverage that is enjoyed in many parts of Asian (including Japan, Korea, Taiwan, and China), especially during their steamy summer. It’s not really a tea, as it’s made from roasted barley grains. It has an earthy, nutty read more

Okra Natto

Okra Natto

Today we’re really going to put the funky in Funky Asian Kitchen. Okra Natto is a mashup I made from two beloved Japanese dishes. It’s an acquired taste for sure, but we wouldn’t be living up to our name if we didn’t challenge you on occasion, right? Natto are fermented soy beans that have a strong, sharp smell-like one of France’s stinky cheeses, or like a really good fish sauce. And then there’s the consistency, which can generally be described as slimy. So why should you acquire this taste? Natto is a superfood with an impressive array of nutrients and health benefits. It’s good for bone health, digestion, and even helps lower blood pressure. Many people in Japan eat it because they believe it purifies the blood, helping with circulation. It’s no secret that Japanese people enjoy a significantly higher life expectancy, and I’m sure this Okra Natto dish has something to do with it.

So why the Okra? I really love Okra, and you can see I have no problem with slimy foods. It’s very popular in Japan (a country of slime lovers), often popping up in salads, simple side dishes, or as a beautiful garnish for plates. A lot of cooks will try to persuade you that okra is not that slimy or come up with dishes that fight to reduce the slime factor. Not me! I say why try to turn something into something else it’s not. Embrace the slime. Seriously though, I think the slight crunch and appealing color of okra play well with the natto. So if you’re game, this Okra Natto side dish may just be your next food discovery.

okra natto ingredients

Making Okra Natto

This is a very fast dish, and so easy to whip up when you want something nourishing. Look for packages of natto in the tofu section of an Asian market. It is traditional to serve it with mustard and soy sauce seasoning, so many brands will come with little packets of them. You can discard them or use them to garnish your bowl of Okra Natto. I start this recipe by quickly blanching the okra.

boil okra natto

drain okra natto

If you want to make this vegan, you can omit the katsuobushi. You can use the mustard and the seasoning packet too as an additional garnish. I like to serve this with soy sauce on the side.

I hope you give Okra Natto a try; this recipe is so simple and nourishing! Please take a moment to let me know what you think by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

Want to try some more traditional Japanese dishes? Start with Miso Soup, these pickles, and this Oden Stew.

 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
recipe okra natto

Okra Natto

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: serves 2 1x
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 1 package natto (fermented soybeans)
  • 6 ounces fresh okra
  • 1 tablespoon minced scallion
  • 2 pinches of katsuobushi (smoked bonito flakes)*
  • 1 Tablespoon sea salt (for blanching okra)

Instructions

  1. Bring 2 cups of water to a boil over high heat. Add the salt and the okra and boil for 2 minutes. Drain in a colander and cool under running water for a couple of seconds. Set the okra on a cutting board.
  2. Trim the ends off of the okra and discard. Then cut the okra into thin slices. Divide the okra into two small bowls.
  3. Top each bowl of okra with half of the natto packet. (You can discard the sauce and mustard or use it to top the bowls.
  4. Top the natto with the scallions and the katsuobushi. Serve immediately with soy sauce on the side.

Notes

*To make this vegan, omit the smoked bonito flakes.

Keywords: natto, okra, healthy, fermented, soy beans