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Crispy Fried Chicken with Furikake

Connie Veneracion
Chicken breast fillets are cut into bite-sized pieces, seasoned, coated in starch, deep fried then tossed with furikake.
How to Cook Crispy Fried Chicken with Furikake
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 2 large chicken breast fillets, cut into ¼-inch slices
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon chili powder
  • 6 tablespoons corn starch
  • cooking oil
  • ¼ cup furikake, (you may always use more)

Instructions
 

  • Place the chicken in a mixing bowl and mix thoroughly with salt, pepper and chili powder.
  • Add the corn starch and toss to coat each piece.
  • Heat enough cooking oil to reach a depth of at least two inches.
  • Fry the chicken slices, a few pieces at a time, until golden and crisp.
  • Toss the fried chicken fillets with half of the furikake.
  • Sprinkle the rest of the furikake over the chicken before serving.

Notes

What is furikake?

Furikake and katsuobushi
Furikake and katsuobushi bought at Takashimaya in Osaka
Furikake refers to an array of dry mixed seasonings that are traditionally sprinkled over rice. The mix can contain fish, seaweeds, shisho (perilla leaves), powdered egg granules, sesame seeds, katsuobushi, salmon…
Plain rice is beautifully transformed when topped liberally with furikake. And it becomes a complete meal too because the furikake is rich in protein and calcium.
But it isn’t just on rice that furikake works wonders. You can sprinkle it on soup or even toss it with pasta and popcorn. And, yes, with fried chicken too.
Keyword Fried Chicken
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