Fried Chicken Necks


  • Canola oil, as needed
  • 1 pound chicken necks
  • ½ tablespoon soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • Little gem or other lettuce


Heat oil in a heavy bottom pan until smoky. Add chicken necks and allow them to get a hard sear.

Reduce heat and add remaining ingredients except the lettuce. Allow the liquid to boil down. Pull meat off necks and service with lettuce. Makes 3 servings.

Recipe by Chefs Koji and Satori Hagihara, ROKI, New York