The aroma of soy sauce and garlic wafting through the kitchen instantly transports me to my childhood visits to Hawaii. Furikake chicken, a local favorite, has become a staple in my home cooking repertoire.
This dish perfectly balances savory, umami, and a hint of sweetness, all wrapped up in a crispy, golden exterior.
A Japanese seasoning blend typically made with dried seaweed, sesame seeds, and bonito flakes. This simple addition elevates ordinary fried chicken to a whole new level of deliciousness.
As you bite into a piece, you’ll experience a satisfying crackle followed by juicy, flavorful meat. The nuttiness of sesame seeds, the brininess of seaweed, and the subtle fishiness of bonito flakes create a symphony of tastes that dance on your tongue.
This furikake chicken is perfect for summer barbecues or cozy family dinners alike. It’s a crowd-pleaser that’s surprisingly easy to make at home. So fire up that skillet and get ready to bring a taste of the islands to your kitchen!
Why I Love This Recipe?
- I’ve found it’s a foolproof way to impress guests – the unique flavor combo always gets rave reviews!
- The leftovers (if there are any) make an amazing topping for salads or rice bowls the next day.
- It’s become my go-to recipe for potlucks – it travels well and tastes great at room temperature.
- I love how versatile it is – I’ve experimented with different cuts of chicken and even tried it with firm tofu for a vegetarian version.
- The prep is so simple that I can easily whip it up on busy weeknights, yet it feels special enough for weekend dinners.
Try These Flavorful Chicken Recipes For A New Twist!
Garlic Furikake Chicken Recipe
Equipment
- Mixing Bowl
- Whisk
- Baking sheet
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.
- 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.
- Toss the fried chicken in the garlic sauce to coat thoroughly.
- Serve the chicken over steamed white rice, and top with furikake seasoning and scallions. Drizzle extra garlic sauce over the dish and enjoy!
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
Tasty Treats That Go Well With Garlic Furikake Chicken!
