Japanese Fried Chicken

Japanese Fried Chicken

Cooking time


  • Place the chicken pieces in a large bowl along with the soy sauce, mirin, sake, ginger and garlic. Stir well and leave to marinade for 30 minutes in the fridge.
  • Meanwhile whisk all the dressing ingredients together in a bowl until smooth.
  • Place the flours into a large bowl and mix well. Drain the chicken from the marinade and in batches, dust with the flour to coat the outside of each piece of chicken.
  • Heat the oil to 170 degrees and fry the chicken in batches for 4-5 minutes, or until golden and cooked through. Allow the oil to heat back up in between cooking batches. Drain the chicken on kitchen towel to remove excess oil.
  • Place the chicken on a platter and serve with the wasabi mayonnaise. Garnish with chopped chives and a sprinkle of sea salt.

Ingredients Chevron Icon

500gm Chicken Thighs, cut into 2cm squares

2 tbsp Premium Soy Sauce

1 tbsp mirin

1 tbsp cooking sake

1 tbsp fresh ginger, grated

1 clove garlic, grated

1 cup cornflour

½ plain flour

Cobram Estate Extra Classic Virgin Olive Oil for frying


½ cup Free Range Egg Mayonnaise

2 tsp wasabi paste

1 tbsp lemon juice

1 tsp lemon zest

½ bunch chives, finely chopped to serve