Japanese large fried chicken “Sanzoku Yaki”
About Japanese large fried chicken “Sanzoku yaki”
Japanese large fried chicken “Sanzoku yaki” is a type of karaage. Karaage is the Japanese name for fried chicken and is very popular over there. Usual karaage uses a bite-sized piece of chicken, but Sanzoku yaki is a local cuisine in Nagano prefecture where chicken thighs are fried in large size. Its dynamic appearance gives a great impact, and It features a crispy, juicy texture, an appetizing garlic aroma, and a strong seasoning.
It is very popular with my family. It’s easy to make with chicken thighs and looks very gorgeous, so I think it’s a useful dish to know. I will write some tips to make it in the next paragraph, so please refer to them when making it. I put a link to the nutrition and health benefits of chicken, so please read it if you like.
Recipe tips
Please use chicken thighs for this dish. Before marinating, make cuts at 2 cm intervals in the thick part. Then pierce the skin with a fork to make some small holes. This is to make it easier for the marinade to soak in, and to cook through evenly when fried.
I like the taste soaked in well, so I usually leave the chicken in the marinade overnight. Then, take it out of the refrigerator 30 minutes before frying and return it to room temperature. However, if you don’t have time, let it marinade at room temperature for about 30 minutes before frying.
When coating meat with cornstarch, coat it thickly and evenly to make the outside crunchy.
Regarding frying, fry over medium heat for 2-3 minutes on each side, after frying both sides, take out once, rest for 2-3 minutes to cook the meat with residual heat. After that, turn the heat up to medium high heat and fry both sides for 1 minute each side. Then, let it rest for 2 to 3 minutes before cutting. It’s delicious to eat as it is, but you can also serve with chili mayonnaise.
Japanese large fried chicken “Sanzoku yaki”
Equipment
- 1 Frying pan
Ingredients
- 600~700 gram Boneless chicken thighs
- 7~10 gram Grated garlic
- 7~10 gram Grated ginger
- 5 tablespoon Japanese soy sauce
- 1½ tablespoon Japanese sake or Chinese rice wine, or sherry
- 1½ tablespoon Mirin
- 1½ tablespoon Honey
- ¼~½ teaspoon Curry powder
- A pinch of Black pepper
- An appropriate amount of Cornstarch
- An appropriate amount of Oil for frying
Instructions
- Preparing chicken meat: make cuts at 2 cm intervals in the thick part. Then pierce the skin with a fork to make some small holes. This is to make it easier for the marinade to soak in, and to cook through evenly when fried.
- Put all the ingredients of the marinade (garlic, ginger, soy sauce, sake, mirin, honey, curry powder and black pepper) in a small bowl and mix well.
- Put the chicken and marinade in a zip lock bag, spread the marinade so that it gets entangled with the chicken, deflate the air, close the bag, and marinade overnight in the refrigerator. However, if you don't have time, let it marinade at room temperature for about 30 minutes before coating with cornstarch.
- Remove the meat from the refrigerator about 30 minutes before frying. Put the oil in a frying pan to a depth of 1.5 cm and heat on medium heat. Put cornstarch in a container and sprinkle with plenty of cornstarch over the chicken. When coating meat with cornstarch, coat it thickly and evenly to make the outside crunchy.
- Place the cornstarch-coated meat in a frying pan and fry for 2-3 minutes on each side. After frying both sides, take it out and let it rest for 2-3 minutes to cook the meat with residual heat.
- Turn the heat up to medium high heat and fry both sides for 1 minute each side. Then, let it rest for 2 to 3 minutes before cutting. Cut into pieces that are easy to eat. It's delicious to eat as it is, but you can also serve with chili mayonnaise.
Notes
It’s easy and delicious, and it goes well with beer, so try making it. I put links to other chicken recipes below, so if you like, please try these as well.
Thank you for reading and Bon Appetit!