Soy-Glazed Fried Chicken from Chainsaw Man

Ingredients

• 2 lb Boneless Chicken Thighs (skin on or off, cut into ~1.5 inch pieces)
• 1 tbsp Fresh Ginger (grated)
• 4 cloves Garlic Cloves (grated)
• 1/4 cup Soy Sauce (regular or light soy)
• 1/4 cup Mirin
• 1/4 cup Sake
• 3 tbsp Honey
• 1 tsp Salt (light sprinkle for seasoning)
• 1 cup Potato Starch (for coating chicken; tapioca starch works too)
• 4 cup Neutral Oil (vegetable or canola oil for deep frying)
• 2 tbsp Soy Sauce (glaze)
• 2 tbsp Chili Crisp (spicy oil with bits of chili)
• 1 tbsp Red Miso
• 1 tsp Sesame Oil (for shine and aroma)
• 6 large Eggs
• 2 tbsp Brown Sugar
• 2 tbsp Dashi Stock (liquid dashi)
• 1 tsp Light Soy Sauce (for tamagoyaki color)
• 1 whole Lemon (cut into wedges for serving)
• 4 large Lettuce Leaves (for garnish)

Instructions

1. Cut Chicken

   Trim any excess skin if desired and cut the boneless chicken thighs into roughly 1½‑inch pieces.

   Time: PT5M

2. Grate Aromatics

   Peel a 1‑inch piece of ginger and grate it directly over the chicken. Peel 3‑4 garlic cloves and grate them as well.

   Time: PT5M

3. Marinate Chicken

   Add ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, 3 tbsp honey, and a pinch of salt to the bowl. Toss until the chicken is evenly coated. Cover and refrigerate for at least 1 hour.

   Time: PT1H

4. Prepare Tamagoyaki Mixture

   In a separate bowl whisk together 6 eggs, ½ tsp salt, 2 tbsp brown sugar, 2 tbsp dashi, and 1 tsp light soy sauce until smooth.

   Time: PT5M

5. Cook Tamagoyaki Layers

   Heat a non‑stick pan over medium heat (≈350°F) and add 1 tbsp neutral oil. Pour a thin layer of the egg mixture, let it set, then roll it to one side. Add another thin layer, lift the rolled part to let the new layer flow underneath, and repeat until all egg is used.

   Time: PT8M

   Temperature: 350°F

6. Shape Tamagoyaki

   Transfer the hot rolled omelette onto a sheet of aluminum foil or a bamboo sushi mat. Roll tightly into a cylinder, let it rest for 20 minutes to set its shape.

   Time: PT5M

7. Heat Oil for First Fry

   Fill the deep‑fry pot with enough neutral oil to submerge the chicken pieces. Heat to 325°F using a thermometer.

   Time: PT5M

   Temperature: 325°F

8. Coat Chicken with Starch

   Place potato starch in a shallow dish. Lightly toss each marinated chicken piece in the starch, shaking off excess.

   Time: PT5M

9. First Fry (Light Golden)

   Working in batches, lower the coated chicken into the 325°F oil. Fry for about 4 minutes until a light golden color appears.

   Time: PT4M

   Temperature: 325°F

10. Drain First Fry

    Remove chicken with a slotted spoon and place on a wire rack or paper‑towel‑lined tray to drain.

    Time: PT2M

11. Heat Oil for Second Fry

    Increase oil temperature to 375°F.

    Time: PT3M

    Temperature: 375°F

12. Second Fry (Dark Brown)

    Return the partially cooked chicken to the hot oil. Fry for 3 minutes or until dark brown and crisp.

    Time: PT3M

    Temperature: 375°F

13. Drain Second Fry

    Remove chicken, let drain on the rack or paper towels.

    Time: PT2M

14. Prepare Glaze

    In a small saucepan combine 2 tbsp soy sauce, 2 tbsp chili crisp, 1 tbsp honey, 1 tbsp red miso, and 1 tsp sesame oil. Simmer over medium heat until bubbly and slightly thickened.

    Time: PT5M

15. Glaze Chicken

    Add the twice‑fried chicken (the batch coated only with starch) to the glaze. Toss quickly until each piece is evenly coated and the glaze has reduced to a sticky finish.

    Time: PT2M

16. Plate and Garnish

    Slice the rested tamagoyaki into 1½‑inch rounds. Arrange on a plate with lettuce leaves, lemon wedges, and the glazed chicken piled in the center. Serve warm.

    Time: PT3M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

20 g

Fat

35 g

Fiber

1 g