Some of the best and simplest gluten-free fried chicken you'll ever make.






Skill level

Average: 3.7 (19 votes)

By marinating the chicken, we're getting a lot of flavour in there. And then the potato starch, the traditional coating for this Japanese chicken, traps all of that flavour. I love it because it’s light and it's really crispy and it stays crispy for a long time, even after frying.


  • 24 g (¾ oz) ginger, minced
  • ¾ cup (175 ml) sake
  • ¾ cup (175 ml) soy sauce
  • 6 tsp togarashi, plus 3 tsp extra, for seving
  • 2 garlic cloves
  • juice of 1 lime
  • 8 boneless, skin-on chicken legs (about 1.2 kg / 2 ½ lb)
  • canola oil for frying
  • 2 cups (296 g) potato starch
  • 1 cup Kewpie mayonnaise
  • 1 kabosu or yuzu (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 3 hours

In a large bowl, mix ginger, sake, soy sauce, 6 tsp togarashi, garlic and lime juice. Add the chicken thighs and toss to coat. Cover and refrigerate for 3 hours.

Heat 5 cm (2 in) of oil in a large saucepan until a deep-fry thermometer reaches 180°C (350°F).

Place potato starch in a large dish. Working in batches, coat the chicken in the potato starch, shaking off any excess. Fry until golden, 4 to 5 minutes. Transfer to a paper towel-lined plate and zest the kobosu or yuzu over the top. Serve with kewpie mayonnaise sprinkled with remaining togarashi.


• Kobosu and yuzu are Japanese citrus.