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Crispy Fried Chicken Breast
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Japan Authentic home cooking from Japan, with US measurements.
Originally published on Cookpad Japan as 鶏むね肉のサクサク唐揚げ
A picture of Crispy Fried Chicken Breast.

Crispy Fried Chicken Breast

moj
moj @moj5
東京都世田谷区

1000 reports ★ Fried chicken breast often looks flat and unappealing. By adding cuts and a special coating, you can achieve a crispy finish.
The origin of this recipe
Fried chicken breast tends to be flat and lacks the appealing texture of chicken thighs, which can be a bit disappointing. By making cuts and intentionally giving it an uneven shape, the coating area increases, enhancing the crispiness! Also, by double-coating with potato starch, it stays juicy.

1000 reports ★ Fried chicken breast often looks flat and unappealing. By adding cuts and a special coating, you can achieve a crispy finish.
The origin of this recipe
Fried chicken breast tends to be flat and lacks the appealing texture of chicken thighs, which can be a bit disappointing. By making cuts and intentionally giving it an uneven shape, the coating area increases, enhancing the crispiness! Also, by double-coating with potato starch, it stays juicy.

Read more

Crispy Fried Chicken Breast

moj
moj @moj5
東京都世田谷区

1000 reports ★ Fried chicken breast often looks flat and unappealing. By adding cuts and a special coating, you can achieve a crispy finish.
The origin of this recipe
Fried chicken breast tends to be flat and lacks the appealing texture of chicken thighs, which can be a bit disappointing. By making cuts and intentionally giving it an uneven shape, the coating area increases, enhancing the crispiness! Also, by double-coating with potato starch, it stays juicy.

1000 reports ★ Fried chicken breast often looks flat and unappealing. By adding cuts and a special coating, you can achieve a crispy finish.
The origin of this recipe
Fried chicken breast tends to be flat and lacks the appealing texture of chicken thighs, which can be a bit disappointing. By making cuts and intentionally giving it an uneven shape, the coating area increases, enhancing the crispiness! Also, by double-coating with potato starch, it stays juicy.

Read more
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Ingredients

Serves 3 servings
  • 1 piece(about 9 oz) chicken breast
  • 2 tablespoons★ sake
  • 2 tablespoons★ soy sauce
  • 1/2 tablespoon★ grated ginger
  • 1/2 tablespoon★ grated garlic
  • 4 tablespoonspotato starch
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Steps

  1. 1

    Cut the chicken breast in half along the grain, then slice it into 1/2 to 3/4 inch pieces. Make 3-4 cuts in each piece.

    A picture of step 1 of Crispy Fried Chicken Breast.
  2. 2

    Marinate with the ★ ingredients for 5-10 minutes.

    A picture of step 2 of Crispy Fried Chicken Breast.
  3. 3

    Add 4 tablespoons of potato starch and mix well.

    A picture of step 3 of Crispy Fried Chicken Breast.
  4. 4

    Coat both sides thoroughly with additional potato starch (not listed in ingredients) and let it sit for 10 minutes. Make sure to coat the cuts well.

    A picture of step 4 of Crispy Fried Chicken Breast.
  5. 5

    Letting it sit for 10 minutes allows the potato starch to absorb moisture, which is key to crispiness!

    A picture of step 5 of Crispy Fried Chicken Breast.
  6. 6

    Fry over medium heat until golden brown. (Frying oil is not listed in ingredients)

    A picture of step 6 of Crispy Fried Chicken Breast.
  7. 7

    On January 27, 2025, "Can't Stop Eating White Rice! moj's Repeat Meals" will be published! Thanks to everyone! "(-""-)"

    A picture of step 7 of Crispy Fried Chicken Breast.
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Copied!

moj
moj @moj5
Published in the US on April 01, 2025 09:51
東京都世田谷区
モジャです！エンジニアでモノ作り＆子どもが大好き。食材からお料理が生まれるのはまさにモノ作り、わくわくしながら調理楽しんでいます！ロボコン大好き機械科卒業した長男（今はエンジニアの夢をかなえ独立）、体育学科を卒業した次男（体育の先生として日々奮闘）の子育て中に登場したササッと作るガッツリ丼をUPしています。楽チン&旨いがお料理コンセプト♪脂身がダメな長男は鶏胸肉、ささみ、ひき肉、野菜好きの次男には毎日の大量サラダが必須です。●東京都世田谷で子どもプログラミング教室「ナレッジ・プログラミングスクール」を運営中、日々子ども達とモノ作りを楽しんでます。●2025年「白米が止まらない！mojのリピートご飯」（宝島社）出版しました。●2025年9月NHK総合「激突メシあがれ」（キャベツまるごとの回）に出演（市川葉子の名前で）、優勝しました(^^)/
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Keywords

Fried Chicken Chicken Breast Sake Ginger Potato Soy Garlic

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