Category: Chicken



Pancit is a beloved Filipino noodle dish.  It’s right up there with adobo and sisig. There are many versions of it, and this Pancit Bihon is one of my favorites. It’s a one pot wonder filled with tempting goodies like Chinese sausage, shrimp, chicken, pork read more



Tinola is Filipino comfort food and perfect for cooler weather. This hearty chicken soup features a gingery broth that is so warming and smells amazing! Each bowl contains a whole piece of chicken and tender chunks of green papaya; a scoop of steamed rice is 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.


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!


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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


  • 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


  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.


*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


Shiso Chicken Patties

Shiso Chicken Patties

You have to love a recipe that’s good either hot or at room temperature, that makes a perfect appetizer but is equally happy to play a more starring role, and makes for an effortlessly beautiful presentation. These Shiso Chicken Patties check all those boxes.  This read more

Egg Drop Wonton Soup

Egg Drop Wonton Soup

If you made the chicken stock I posted earlier this week, I have an excellent use for it. This Egg Drop Wonton Soup combines two Chinese takeout favorites in one easy and delicious meal. Frozen dumplings ramp up the convenience factor, and help turn this read more

Chicken Stock

Chicken Stock

Having homemade chicken stock on hand is the culinary equivalent of having money in the bank.  It elevates everything from soups to braises to stir fries and rice dishes. And this one is infused with Asian flavors, like ginger and scallions, lending a pop of umami richness to any recipe calling for chicken stock. Let me show you how easy it is to make this liquid gold for yourself!

chicken stock ingredients

Start with a Whole Chicken

Yes, you could buy chicken already cut into parts. But they charge you a premium for that convenience, and you want all of the skin and bones for the best stock. It’s very easy to break down the bird yourself. A little practice and you’ll be a pro in no time!

leg chicken stock

Once you’ve made the cut between the drumstick and the body, you can grab the leg and pull it down and then up out of the socket. That’s where you cut through to remove the leg, and repeat the process on the other side.

Now you’ll have 5 parts-the two legs, the two breasts, and the carcass with the wings attached.

Making Chicken Stock

Now that the bird is prepped, it’s time to turn it into stock.

scallions chicken stock

At this point I remove the breasts and legs and reserving them for something else. (Try shredding the meat and using it in Lemongrass Noodle Bowls) Then I continue to simmer the chicken stock, covered, for three to four hours. The longer it simmers, the more concentrated the flavor. When it’s done it will yield about 3 quarts of stock. Strain and refrigerate it and use within a couple days. Or freeze it to last for months.

And here comes the fun part! Now that you have this liquid gold, what are you going to do with it? So glad you asked!  Chicken stock made from scratch is one of the things that separates restaurant cooking from home cooking-the boxed and canned stuff just can’t compare. Here are just a few a dishes you can knock into the stratosphere with your homemade chicken stock:


I hope that once you see how easy it is to make chicken stock from scratch it will become a regular part of your cooking life. Take a moment to tell me what you think of this recipe. Comment and rate it, and tag us in your pics @funkyasiankitchen, we love hearing from you!



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feature chicken stock

Chicken Stock

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 4-6 hours
  • Total Time: 55 minute
  • Yield: 3 quarts 1x
  • Category: soup
  • Cuisine: Pan-Asian


  • one 4 lb whole chicken
  • 2 ounces ginger washed and smashed
  • 1 bunch scallions (about 6 stems)
  • 1 large onion, washed and cut in half
  • 6 cloves whole garlic smashed
  • 2 teaspoons salt
  • 16 cups cold water


  1. Grab the chicken by the drumstick, and pull the leg outward from the body until the skin is stretched taut. Make a shallow cut through the skin between the leg and the body. 
  2. Grab the leg in one hand and twist it downward first and then upward, away from the body, until the ball joint pops out of the socket. 
  3. Use your knife to remove the leg by cutting through the joint you just exposed. Repeat this process with the second leg.
  4. Cut the breasts off of the chicken by first making a slice down the center of the bird. Next carve off one breast by running the knife down from where the center cut ends to the right side of the bird towards the legs. Finally peel the breast off by slicing off the side that is still attached to the bird. Do the same for the other breast. 
  5. Put all the ingredients in a large stockpot. Bring it to a simmer over high heat, and then immediately turn down the heat to medium low. 
  6. Cover with a lid, and let the broth simmer for an hour, occasionally skimming impurities from the surface. Remove the chicken breasts and the chicken legs and reserve for another purpose.
  7. Continue simmering for an additional 3 to 4 hours—the longer you simmer, the more concentrated the flavors. Turn off the heat and strain the stock. 
  8. Pour the broth into a couple of bowls or heat proof containers so it cools faster.
  9. Once the broth is cooled, cover the containers and store them in the fridge or freezer for future use.


*if you prefer a more concentrated stock, you can leave the pot uncovered the last hour and you will yield about 2 quarts.

*chicken broth is full of meat proteins which tend to spoil easily. Use the broth within a couple of days or put it into the freezer and use it within 6 months.

Keywords: chicken stock, soup, asian chicken stock, ginger, broth