Fried Chicken Thighs With Scallion Sauce

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This chickenhearted gets its crisp texture from a coating of murphy starch. When Harumi Kurihara demonstrated this crockery successful Tokyo, she worked with skin-on, boneless chickenhearted thighs that inactive had the limb nutrient attached. But chickenhearted is not sold that mode successful the United States, and regular chickenhearted thighs enactment fine. The presumption isn't rather arsenic charismatic due to the fact that the slices aren't arsenic big, but the chickenhearted inactive tastes great, particularly with the salty, spicy scallion sauce.

Adapted from "Harumi's Japanese Home Cooking," by Harumi Kurihara (Penguin Group, 2007).

Ingredients

For the chickenhearted and marinade

1 1/4 pounds boneless, skin-on chickenhearted thighs
1/2 cupful murphy starch (may substitute maize starch)
1 tablespoonful low-sodium soy sauce
1 tablespoonful adust sherry
Freshly crushed achromatic pepper
2 quarts sunflower oregon rootlike oil, for frying
1/2 caput iceberg lettuce

For the scallion sauce

1/2 tablespoonful sunflower oregon rootlike oil
1 cupful scallions, achromatic and light-green parts, chopped (from 2 bunches)
1 mean dried reddish chile pepper, seeded and chopped (may substitute 1 spoon crushed reddish capsicum flakes)
1/2 cupful low-sodium soy sauce
1 tablespoonful adust sherry
1 tablespoonful atom vinegar
1 1/2 tablespoons sugar

Nutritional Facts

Per serving (using each the sauce)

Calories
601
Fat
23 g
Saturated Fat
6 g
Carbohydrates
44 g
Sodium
1456 mg
Cholesterol
85 mg
Protein
19 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Harumi's Japanese Home Cooking," by Harumi Kurihara (Penguin Group, 2007).

Tested by Joe Yonan and Hal Mehlman.

Published March 12, 2026