Grammy's Kitchen · Fried Chicken · Japanese Fried Chicken
One of 60 fried chicken recipes we measured
from rasamalaysia.com
It ranks #2 of 60 for greasiness among the fried chicken recipes we compared. 11 cooks on rasamalaysia.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 3% |
| egg | 0% | 0% |
| liquid | 0% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| fat | 4% | 1% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 1 lb (500g) boneless and skinless chicken breasts (or thighs, cut into cubes) |
| 3 g | 3 inches ginger (peeled and grated (extract 2 tablespoons ginger juice)) |
| 48 g | 3 tablespoons Japanese soy sauce |
| 1/3 cup (6 tablespoons) Japanese cooking sake | |
| 2 tablespoons Japanese mirin | |
| 150 g | 1 cup potato starch (for coating) |
| cooking oil (for deep frying) | |
| 28 g | 2 tablespoons Kewpie brand mayonnaise (or regular mayonnaise) |
| lemon wedges |
Method: 2 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.