why make this recipe
Garlic Furikake Chicken is a delicious dish that combines tender chicken with a savory and slightly spicy flavor. The unique twist from furikake—a Japanese seasoning mix—adds a delightful crunch and depth to the dish. This recipe is perfect for those who enjoy flavorful chicken that can be served as a main course or in a rice bowl. Plus, it’s relatively easy to prepare, making it a great choice for any night of the week!
how to make Garlic Furikake Chicken
Ingredients:
- 2-3 lb bite-sized boneless & skinless chicken thighs
- Oil for frying
- 5 whisked eggs
- Furikake seasoning for garnishing
- 2 cups water
- 1/4 cup shoyu (soy sauce)
- 1 tbsp sugar
- 1/2 tbsp salt
- 1 tbsp lime juice
- 2 cloves minced garlic
- 1 tbsp Sriracha
- 2 cups flour
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tsp salt
- 1 cup shoyu (soy sauce)
- 1/2 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 5 cloves minced garlic
- 1/4 tsp minced ginger
- 1/2 tsp white pepper
- 1/2 tbsp furikake seasoning
Directions:
Chicken brine: In a bowl, mix 2 cups of water, 1/4 cup shoyu, 1 tbsp of sugar, 1/2 tbsp salt, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tbsp Sriracha. Soak the chicken thighs in this brine for at least 30 minutes to enhance the flavor.
Dredging the chicken: In a shallow dish, combine 2 cups of flour, 1 tsp garlic powder, 1/2 tsp pepper, and 1 tsp salt. Remove the chicken from the brine and dredge each piece in the flour mixture until well coated.
Frying: Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Garlic Shoyu Sauce: In a small saucepan, combine 1 cup of shoyu, 1/2 cup water, 1/2 cup white sugar, 1/2 cup brown sugar, 5 cloves minced garlic, 1/4 tsp minced ginger, and 1/2 tsp white pepper. Heat until the sugars dissolve and the sauce thickens, stirring regularly.
how to serve Garlic Furikake Chicken
Serve Garlic Furikake Chicken hot, garnished with furikake seasoning for an extra flavor boost. It pairs well with steamed rice, stir-fried vegetables, or a fresh salad. You can also drizzle the garlic shoyu sauce over the chicken for added taste.
how to store Garlic Furikake Chicken
After cooking, let the chicken cool down before storing. Place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. For longer storage, you can freeze the cooked chicken in freezer-safe bags, which can last up to 2 months.
tips to make Garlic Furikake Chicken
- Make sure the oil is hot enough before frying to achieve a crispy texture.
- Don’t overcrowd the skillet; fry the chicken in batches for even cooking.
- If possible, let the chicken brine for longer for more flavor.
- Experiment with different types of furikake seasoning to suit your taste.
variation
You can substitute chicken thighs with chicken breasts if you prefer a leaner option. Additionally, feel free to add vegetables to the frying pan, like bell peppers or zucchini, for a colorful dish.
FAQs
Q: Can I use other types of meat?
A: Yes, you can use boneless pork or tofu for a vegetarian version!
Q: How spicy is Garlic Furikake Chicken?
A: The spiciness mainly comes from the Sriracha. You can adjust the amount to make it more or less spicy according to your preference.
Q: What if I can’t find furikake seasoning?
A: You can create a quick homemade version using a mix of sesame seeds, seaweed, and a little salt, or simply skip it if necessary.
Garlic Furikake Chicken
Ingredients
Method
- In a bowl, mix 2 cups of water, 1/4 cup shoyu, 1 tbsp of sugar, 1/2 tbsp salt, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tbsp Sriracha. Soak the chicken thighs in this brine for at least 30 minutes.
- In a shallow dish, combine 2 cups of flour, 1 tsp garlic powder, 1/2 tsp pepper, and 1 tsp salt. Remove the chicken from the brine and dredge each piece in the flour mixture until well coated.
- Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- In a small saucepan, combine 1 cup shoyu, 1/2 cup water, 1/2 cup white sugar, 1/2 cup brown sugar, 5 cloves minced garlic, 1/4 tsp minced ginger, and 1/2 tsp white pepper. Heat until the sugars dissolve and the sauce thickens, stirring regularly.