Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- Marinade: 1/4 cup shoyu (soy sauce), 2 tbsp mirin, 1 tbsp sugar, 3 cloves garlic (grated), 1 tsp grated ginger (optional)
- Dredge: 3/4 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp black pepper
- Frying: about 6 cups neutral oil (1.5 inches deep), 350°F
- Glaze: 4 tbsp unsalted butter, 4 cloves garlic (minced), 1 tbsp shoyu, 1 tbsp mirin, 1 tsp honey (or sugar)
- Finish: 3 tbsp furikake, 3 green onions (thinly sliced), lemon wedges
Do This
- 1. Marinate chicken 30 minutes in shoyu, mirin, sugar, garlic, and ginger.
- 2. Mix dredge; coat chicken, shaking off excess.
- 3. Heat oil to 350°F. Fry in 3 batches, 5–6 minutes each, until deep golden and 165°F inside.
- 4. Drain on a wire rack; reheat oil between batches.
- 5. Melt butter; sizzle garlic 30–45 seconds. Stir in shoyu, mirin, and honey.
- 6. Toss hot chicken in glaze; shower with furikake and green onions. Serve with lemon.
Why You’ll Love This Recipe
- Crunchy on the outside, juicy inside—thanks to a quick shoyu–mirin marinade and a light starch-flour coat.
- Garlic-butter glaze clings to every bite, balanced with savory soy and a touch of sweetness.
- Furikake and green onions add classic Hawaii-style flavor and texture in seconds.
- Perfect with rice for weeknights, but impressive enough for guests.
Grocery List
- Produce: Garlic (7 cloves), green onions (1 bunch), lemon (1)
- Dairy: Unsalted butter
- Pantry: Boneless skinless chicken thighs, shoyu (soy sauce), mirin, sugar or honey, cornstarch, all-purpose flour, baking powder, black pepper, neutral frying oil (canola/peanut), furikake
Full Ingredients
Chicken & Marinade
- 2 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1/4 cup shoyu (soy sauce)
- 2 tbsp mirin
- 1 tbsp sugar
- 3 cloves garlic, finely grated
- 1 tsp grated fresh ginger (optional)
Dredge
- 3/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp freshly ground black pepper
For Frying
- About 6 cups neutral oil (to reach 1.5 inches in a deep skillet or Dutch oven)
- Instant-read thermometer (recommended)
Butter-Garlic Glaze & Finish
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp shoyu (soy sauce)
- 1 tbsp mirin
- 1 tsp honey or sugar
- 3 tbsp furikake (nori–sesame blend)
- 3 green onions, thinly sliced
- Lemon wedges, for serving
To Serve (optional)
- Steamed short-grain rice
- Extra furikake at the table
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large bowl, whisk together shoyu, mirin, sugar, grated garlic, and ginger (if using). Add the chicken and toss to coat thoroughly. Cover and refrigerate for 30 minutes (or up to 12 hours for deeper flavor). When ready to cook, drain off excess marinade so the pieces aren’t too wet.
Step 2: Mix the dredge and coat
In a shallow dish, combine cornstarch, flour, baking powder, and black pepper. Dredge the marinated chicken a handful at a time, pressing lightly so the coating adheres, then shake off the excess. Arrange coated pieces on a wire rack while you heat the oil.
Step 3: Heat the oil to 350°F
Pour about 6 cups neutral oil into a heavy pot to reach 1.5 inches deep. Heat over medium-high until the oil reaches 350°F. Adjust heat as needed to maintain 325–350°F during frying.
Step 4: Fry in batches until crispy and cooked through
Fry the chicken in 3 batches to avoid crowding. Carefully lower pieces into the oil and fry 5–6 minutes, turning once, until deep golden brown and the thickest piece hits 165°F internally. Transfer to a clean wire rack set over a sheet pan. Let the oil return to 350°F between batches for best results.
Step 5: Make the butter-garlic glaze
In a large skillet or wok over medium heat, melt the butter until foamy. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Stir in shoyu, mirin, and honey; simmer 20–30 seconds to emulsify and slightly thicken. Remove from heat.
Step 6: Toss and finish
Add the hot fried chicken to the skillet (off the heat) and toss until every piece is glossy and coated. Shower with furikake and most of the green onions, tossing once more. Taste and add a pinch more furikake or a splash of shoyu if you like.
Step 7: Serve Hawaii-style
Transfer to a warm platter. Sprinkle with the remaining green onions and serve immediately with lemon wedges and steamed rice. Add extra furikake at the table.
Pro Tips
- For extra crunch, dredge twice: coat, rest 5 minutes, then lightly coat again before frying.
- Keep pieces similar in size (about 1 inch) so they cook evenly and finish at the same time.
- A wire rack beats paper towels—airflow prevents sogginess.
- Potato starch can replace cornstarch for ultra-crisp results.
- Make the glaze right before tossing; overcooked garlic can taste bitter.
Variations
- Spicy Furikake Chicken: Add 1–2 tsp togarashi or a spoon of chili crisp to the glaze.
- Air Fryer Option: Lightly oil dredged chicken. Air fry at 390°F for 12–14 minutes, shaking halfway, until 165°F. Toss in the butter-garlic glaze and finish with furikake.
- Gluten-Free: Use tamari instead of shoyu and swap the flour with all potato starch (1 1/4 cups total starch).
Storage & Make-Ahead
Marinate chicken up to 12 hours ahead. Dredged chicken can rest on a rack up to 30 minutes before frying. Leftovers keep 3 days in the fridge; re-crisp on a rack at 400°F for 8–10 minutes, then toss with a little warmed glaze and furikake. For best texture, freeze after the first fry: fry 4 minutes, cool, freeze on a tray, then refry from frozen at 350°F for 2–3 minutes; toss with glaze and finish.
Nutrition (per serving)
Approx. 730 calories; 38 g protein; 47 g fat; 45 g carbohydrates; 950 mg sodium. Values will vary with oil absorption and exact ingredients.
