Tokyo Fried Chicken

For perfect golden brown drumsticks For bigger drumstick, you might want to turn down the heat midway so that the exterior will not burn by the time the inside is cooked through. Why I use potato starch and baking powder? Potato starch gives a crispier lighter skin with mix for frying with flour. And baking powder creates tiny, air pockets that bubble up as the batter hits the hot oil, making it crisper and crunchier, but they also break up the thick layer of batter, reducing its toughness.
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings


1/4 cup sake

2 tablespoon mirin

1 head garlic, peel the skin

2 tablespoon ginger, peel the skin

1 tablespoon sesame oil

2 tablespoon white miso

1/2 teaspoon salt

1 tablespoon potato starch

1 tablespoon bonito flakes

For Frying

1 egg white

2 cups flour

1 cup potato starch

1 tablespoon baking powder

2 tablespoon garlic powder

1 tablespoon salt

Freshly ground black pepper

Enough Oil for frying


Lemon wedges



In a blender, Blend all the ingredients together for the marinade. Place the chicken drumsticks in a large ziplock bag and pour the marinate over and mix a bit. Let the chicken marinate overnight in the fridge or for at least 4 hours.


When ready for frying, In a heavy bottomed pot or wok, add enough oil to cover the chicken (about 2 inch). Heat until oil reaches 180 degrees C or 360 degrees F.


Add the egg white to the marinated chicken and mix it up. Mix the flour, potato starch, baking powder, garlic powder, salt and pepper on a baking sheet. Line another a baking sheet with 2 sheets of paper towels.


Drench the chicken drumstick, one by one in the seasoned flour. Fry the chicken in batches until it's golden brown and the chicken is cooked through, turning occasionally.Transfer the fried chicken to the paper towel lined baking sheet. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's slightly darker. Serve with lemon wedges.

View instructions at
Sandra Sim

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