Fried Chicken with Scallion Soy Sauce

Love fried chicken? You’re going to absolutely love this Japanese-style Fried Chicken with Scallion Soy Sauce (Yurinchi). It has an insanely crispy thin crust and succulent meat and is served in an awesome tangy sauce. My family can’t get enough of it, and I hope it will be your favorite too.

For the Scallion Soy Sauce

• 1 Tokyo negi (naga negi; long green onion) (use only the white bottom part; for scallions, use the white bottom part of 3-4 stalks)
• 1 dried red chili pepper
• 1 Tbsp roasted sesame oil
• 1 Tbsp sake
• 2 Tbsp rice vinegar (unseasoned)
• 1½ Tbsp sugar
• 6 Tbsp soy sauce

For the Fried Chicken

• 2 boneless, skin-on chicken thighs (1 lb, 454 g for 2 pieces; ask a butcher to debone the chicken thighs at the grocery store; you can also use skinless chicken thighs or 1 chicken breast, butterflied and cut in half)
• ¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ⅛ tsp freshly ground black pepper
• 2 tsp sake
• 2 tsp soy sauce
• 4 Tbsp potato starch or cornstarch
• 2 cups neutral-flavored oil (vegetable, rice bran, canola, etc.)