Japanese Fried Chicken


  • 3 tablespoons soy sauce
  • 2 cloves garlic, grated
  • ½ tablespoon ginger, grated
  • 1 tablespoon sake
  • Pinch of black pepper
  • 1 pound boneless chicken thighs
  • 1 cup panko
  • 1 cup potato starch
  • Vegetable oil, as needed


Combine soy, garlic, ginger, sake and black pepper and toss with chicken cut into bite-sized pieces. Marinate refrigerated, 30 minutes.

Grind panko into a powder and combine with potato starch; coat chicken. Fry in 375 F oil until golden brown. Makes 2 to 3 servings.

Chef Billy Cotter; Dashi; Durham, North Carolina