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Kyushu Fried Chicken Recipe

Kyushu style fried chicken is a popular way to eat chicken in Japan. This type of fried chicken is fried in flour until extra crispy, then the chicken is tossed in a delicious marinade and served with tartar sauce on the side and is often served with the tartar sauce poured over the chicken.

Posted By: K. Taako
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Prep Time: 15 | Cook Time: 10 | Ready In: 25
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Kyshu Style Fried Chicken


  • 1/3 cup vinegar
  • 1/3 cup mirin
  • 2T Aloha shoyu
  • 4T sugar
  • 1 T ketchup
  • squeeze lemon juice
  • salt and pepper to taste


  • 2 lb thigh and legs deboned
  • Salt and pepper
  • Unbleached flour
  • 1 egg, lightly beaten
  • 1 quart cooking oil

Tartar Sauce

  • 1C mayonnaise
  • 2T chopped onions
  • 2T chopped parsley
  • 1/4 cup pickled raddish chopped
  • Salt and pepper to taste

Cooking Process:

To make Kyushu style fried chicken, first cut the chicken into bite-sized pieces, salt and pepper and set aside. Heat oil in a saucepan over medium flame. The oil should be at least two or three inches deep, for deep frying.  Prepare the marinade and the tartar sauce in separate bowls by mixing all the ingredients in a bowl.  Chill in refrigerator until ready to pour over the chicken.

Lightly coat the chicken with flour. To test the oil, put a wooden chopstick in the hot oil..if it bubbles, the oil is hot enough.  Cook the chicken in small batches to ensure that you don't end up steaming the chicken. If you try to cook too much chicken at a time, it will end up soggy.  Dip a piece of the flour coated chicken in the egg mixture and gently ease into the oil. Repeat with other pieces, adding them to the oil until you have enough in there without overcrowding.  If you add too much chicken at once you'll drop the temperature of the oil and the pieces will fuse together. Cook for about four to five minutes, until the color turns to golden brown. Transfer to a plate lined with paper towel and deep fry the rest of the chicken.

Dip each piece of fried chicken in the marinade just before serving and either serve the chicken with tartar sauce on the side or pour it all over the chicken.