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the image shows Garlic Furikake Chicken recdy to serve

Garlic Furikake Chicken Recipe

Crispy and juicy chicken with a sweet and flavorful garlic sauce. Furikake topped with seaweed, sesame seeds, and spices creates the ultimate umami bomb! Serve over fluffy rice to absorb the sauce!
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 42kcal
Author: Anne Carter
Servings: 4

Equipment

Ingredients

  • Garlic Sauce
  • ⅓ cup brown sugar
  • ⅓ cup soy sauce
  • 4 teaspoon sugar
  • 3 garlic cloves minced
  • ¼ teaspoon black pepper
  • Chicken
  • oil for frying
  • ¼ cup furikake seasoning
  • ¾ cup flour
  • 1 scallion thinly sliced
  • 1 ½ lb boneless skin on chicken thighs

Instructions

  • In a saucepot, heat the garlic sauce ingredients on medium heat until the sugar dissolves. Set aside.
    The image shows the Prepareration of garlic sauce.
  • Heat half an inch of oil in a pan over medium-high heat. Test the oil by inserting a wooden spoon or chopstick; bubbles should form.
  • Cut the chicken into bite-sized pieces and coat them evenly with flour in a mixing bowl.
  • Fry the coated chicken pieces for 4-5 minutes on each side until golden brown and crispy. Drain on a wire rack.
    the image shows the chicken is geting fried
  • Toss the fried chicken in the garlic sauce to coat thoroughly.
    the image shows the chicken is Coated with garlic sauce
  • Serve the chicken over steamed white rice, and top with furikake seasoning and scallions. Drizzle extra garlic sauce over the dish and enjoy!
    Garlic Furikake Chickenis ready to serve

Notes

  • Easy Clean-Up: Use extra flour, panko, and furikake to minimize mess and keep the plate clean. Consider using a dry hand for flour/panko and a wet hand for egg to avoid messy hands. Food-safe gloves can also help.
  • Crispy Breading: Pat chicken dry before coating. Use flour and egg to ensure panko sticks well. Press panko firmly into the chicken for a better grip.
  • Optimal Oil Temperature: Maintain medium-high heat to ensure the chicken cooks evenly and the coating doesn’t burn or become greasy.
  • Coating Consistency: Shake off excess flour before dipping in egg and panko to avoid clumps and ensure an even coat.
  • Use Fresh Ingredients: Fresh garlic and high-quality furikake enhance flavor and authenticity.
  • Rest the Chicken: Let fried chicken rest on a wire rack to keep it crispy and prevent sogginess.

Nutrition

Calories: 42kcal | Carbohydrates: 32g | Protein: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1217mg | Potassium: 458mg | Fiber: 1g | Sugar: 22g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
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