Furikake chicken is a delicious and easy to make dish that is perfect for any occasion. The furikake seasoning gives the chicken a unique flavor that is sure to please everyone at the table. A versatile dish that can be served with rice, noodles, or vegetables. Whether you are looking for a quick and easy weeknight meal or a delicious dish to take to a potluck, furikake chicken is sure to be a hit!
Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.
What is furikake chicken?
Furikake chicken is a popular dish with a touch of Japanese flavor. It’s made with chicken that is coated in a furikake seasoning and fried to perfection. The sauce is packed with a sweet and salty umami packed furikake seasoning.
What is furikake?
Furikake is a Japanese dry seasoning that is typically made with seaweed, sesame seeds, and salt.
Ingredients for this furikake chicken recipe
For the sauce
- Shoyu. Japanese style soy sauce. This can be found in the Asian aisle at most grocery stores.
- Brown sugar. You can use white sugar as an alternative if you’d like. Brown sugar gives the dish a more rich, molasses flavor.
- Garlic. A little or a lot. It’s totally up to you.
- Ginger. Fresh is best.
- Green onions. This adds a nice pop of color and a flavor enhancer.
- Maika’i Organic Nori Furikake. Pick yourself up a bottle at your Local Foodland in the Asian aisle.
For the chicken
- Cooking oil of choice. Vegetable, canola, avocado, etc.
- Flour. This creates the crunchy coating on the chicken
- Garlic powder. All you need is a little to pack in the flavor.
- Pepper. Fresh ground black pepper can add a nice kick.
- Salt. Be sure to season well.
- Chicken thighs. Thighs give this dish great flavor, but you can use any cut of chicken you’d like.
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How to make furikake chicken?
- Start with the sauce. Add shoyu, sugar, garlic, ginger, green onions, and furikake to a bowl. mix until well combined and the sugar has dissolved. Set this aside.
- Next heat up your cooking oil of choice. While the oil is heating up start dredging the chicken.
- To make the dredge, add flour, garlic powder, pepper, and salt to a large bowl. Mix the ingredients until well combined.
- Coat the chicken in the flour mixture being sure to cover the entire chicken. Shake off the excess and fry at 350F for 10-15 minutes or until an internal temperature of 165F. Flip the chicken half way through cooking. Remove from the oil and place on a paper towel to drain excess oil.
- Now for the yummy sauce. Dip the hot chicken into the shoyu sauce and let it soak for a few seconds. Remove from the sauce and set aside.
- Serve with sticky white rice and macaroni salad. Garnish chicken with green onions and furikake. ENJOY!
Tips for the best Hawaiian style fried chicken
- Choose the right oil. A light tasting oil with a high smoke point is best for frying chicken. Vegetable, canola, avocado, and peanut oils are all good choices.
- Don’t overcrowd the pan. This will cause the chicken to steam instead of fry.
- Use a thermometer to check the temperature of the oil. The chicken should be fried at 350F.
- Fry the chicken in batches if necessary to avoid overcrowding the pan.
- Allow the chicken to drain on a paper towel before serving. This will help remove any excess oil.
Frequently asked questions
The best way to know if your chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should be 165F.
A light tasting oil with a high smoke point is best for frying chicken. Vegetable, canola, avocado, and peanut oils are all good choices.
There are a few reasons why your chicken might be soggy. One reason could be that you overcrowded the pan when frying. This will cause the chicken to steam instead of fry. Another reason could be that the oil wasn’t hot enough. The chicken should be fried at 350F.
Other great chicken recipes
Furikake Chicken
Equipment
Ingredients
For the sauce
- 1 cup shoyu
- 1 cup brown sugar
- 4 cloves of garlic minced
- 1 inch knob of ginger thinly sliced
- 2 green onions thinly sliced, plus more for garnishing
- 1 teaspoon Maika’i Organic Nori Furikake plus more for garnishing
For the chicken
- Cooking oil of choice
- 1 ½ cup all purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 pounds chicken thighs
Instructions
- For the sauce: To a large bowl, add shoyu, sugar, garlic, ginger, green onions, and furikake. Mix until well combined and the sugar has dissolved. Set aside.
- For the chicken: Heat cooking oil of choice in a large saucepan over medium high heat. While the oil is heating up, start on the chicken.
- To a large bowl, add flour, garlic powder, pepper, and salt. Mix until well combined.
- Dip chicken into flour mixture until well coated. Shake off the excess and place in the oil heated to 350F. Fry for 10-15 minutes, flipping halfway through, or until an internal temperature of 165F. Remove from the oil and place on a paper towel to drain excess oil.
- Dip the hot chicken into the shoyu sauce and let it soak for a few seconds. Remove from the sauce and set aside.
- Serve with sticky white rice and macaroni salad. Garnish chicken with green onions and furikake. ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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