Japanese Fried (Boneless) Chicken with Skin On

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This may be my favorite meal prep chicken to make because it hits everything I enjoy about food.  It has lots of miso, ginger and garlic, it's deep fried and reheats crunchy in an air fryer after freezing.  Costco thighs usually are available fresh in 8-10 pounds.

It goes well with rice and kinpira (burdock root) on the side for the extra spice and crunch of healthiness. Gobo No Kinpira / Sides / Recipes | Cooking with Aloha, Texas Style.

 

 

Ingredients

  • 8-10 pounds chicken thighs, deboned and cut into 1-2 pieces, keeping the skin on with the meat
  • ½ C white miso
  • ½ C sake
  • ¼ C mirin
  • 1 T minced ginger
  • 1 T minced garlic
  • 1 T shoyu
  • 2 14 oz bags of potato starch
  • Cooking oil

Directions

  1. Debone and cut the chicken thighs, about 1-2 pieces per chicken.  The larger pieces keep the skin on (I like to use a mallet to thin the meat for even frying), set aside
  2. Whisk the miso, sake and mirin in a large bowl until smooth
  3. Add ginger garlic, shoyu
  4. Add the cut chicken to the bowl and mix well, rest in the refrigerator about an hour or 2
  5. Dredge the chicken in cornstarch and allow it to set a few minutes in a large bowl
  6. Add cooking oil to pan about 2 inches
  7. Bring temperature to about 275-300 F
  8. Fry chicken about 3-4 minutes, turning it over once
  9. Drain on wire rack and enjoy the crunch