Japanese Popcorn Chicken Recipe

Chicken thigh fillets: Boneless and skinless, these provide a juicy and tender bite.

Soy sauce: Adds a salty and umami flavor to the marinade.

Sake: A Japanese rice wine that enhances the flavor of the chicken.

Mirin: A sweet rice wine that balances the savory elements.

Ginger: Freshly grated, it adds a zesty and slightly spicy note.

Garlic: Freshly grated, it infuses the chicken with a rich, aromatic flavor.

Potato starch: Creates a light and crispy coating for the chicken.

Vegetable oil: Used for frying, it ensures the chicken cooks evenly and crisps up nicely.

When marinating the chicken, make sure to massage the soy sauce, sake, mirin, ginger, and garlic mixture into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful popcorn chicken. Additionally, when coating the chicken pieces with potato starch, ensure each piece is evenly covered. This will create a uniform crispy texture when fried. For best results, fry the chicken in small batches to maintain the oil temperature and achieve an even golden brown color.

• Chicken thigh fillets - Substitute with chicken breast: Chicken breast is leaner and will still provide a similar texture when cut into bite-sized pieces.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Sake - Substitute with dry sherry: Dry sherry provides a similar depth of flavor and can be used in the same quantity.

• Mirin - Substitute with rice vinegar mixed with sugar: Mix 1 tablespoon rice vinegar with ½ teaspoon sugar to mimic the sweetness and acidity of mirin.

• Grated ginger - Substitute with ground ginger: Use ¼ teaspoon ground ginger for every 1 teaspoon of grated ginger to achieve a similar flavor profile.

• Grated garlic - Substitute with garlic powder: Use ⅛ teaspoon garlic powder for every 1 teaspoon of grated garlic to maintain the garlic flavor.

• Potato starch - Substitute with cornstarch: Cornstarch provides a similar crispy coating when frying.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken pieces in an airtight container. For added protection, you can wrap each piece in parchment paper before placing them in the container.
• Store the container in the refrigerator if you plan to consume the chicken within 2-3 days. This keeps the chicken fresh and maintains its crispy texture.
• For longer storage, place the chicken pieces on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours or until they are solid. This prevents the pieces from sticking together.
• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken pieces on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through and crispy.
• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the chicken as it can make the coating soggy and less appetizing.

• Preheat your oven to 375°F (190°C). Place the Japanese popcorn chicken on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the chicken is heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the chicken pieces in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken in the skillet and cook for 3-4 minutes on each side, or until heated through and crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the chicken on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes, checking halfway through to avoid overcooking.

• For a steam method, place the chicken in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method will keep the chicken moist but may soften the crispy coating.

• Mixing bowl: A large bowl used to combine the marinade ingredients and chicken pieces.

• Grater: Used to grate the ginger and garlic for the marinade.

• Frying pan: A deep pan used to heat the vegetable oil and fry the chicken pieces.

• Tongs: Useful for turning the chicken pieces while frying and for removing them from the oil.

• Paper towels: Used to drain excess oil from the fried chicken pieces.

• Measuring spoons: Used to measure out the soy sauce, sake, mirin, ginger, and garlic.

• Knife: Used to cut the chicken thigh fillets into bite-sized pieces.

• Cutting board: A surface to safely cut the chicken thigh fillets.

• Plate: Used to hold the coated chicken pieces before frying.

• Slotted spoon: Useful for removing the chicken pieces from the oil while leaving the oil behind.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch cooking: Fry multiple pieces of chicken at once to reduce overall cooking time.

Pre-cut chicken: Buy pre-cut chicken thigh fillets to skip the cutting step.

Organize ingredients: Lay out all ingredients and tools before starting to streamline the process.