Chicken in a Japanese Style Dredge

Chicken In Japanese Dredge


  • 1 kg (2 lbs.) Chicken Thigh Fillets
  • 2 cups Rice Flour
  • 2 cups Cornflour or Cornstarch
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Dried Chives
  • 2 tablespoons Dried Parsley
  • 2 tablespoons (well rounded) Paprika
  • 3/4 teaspoon Dried Thyme Leaves
  • 3/4 teaspoon Dried Oregano Leaves
  • 3/4 teaspoon Dried Sage Leaves
  • 1 1/2 tablespoons Masterfoods All Purpose Seasoning (or an All purpose seasoning you like)
  • 1 tablespoon GFresh Brand Yeeros Seasoning
  • 1 1/2 teaspoons Turmeric Powder
  • 4 -5 Eggs, beaten
  • 1 1/2 – 2 cups Plain Flour
  • 1/2 – 3/4 cup Water or Milk
  • 1 Large Freezer Bag or Zip Lock Bag
  • Oil for Deep or Shallow Frying

In a large bowl combine the rice flour and cornflour, add all the other herbs and seasoning, mix through thoroughly. Put aside for the moment. This rice flour mixture is more than what you need for this recipe, you can put the unused portion in an air tight jar and use later.

Fold the Bag down so the top of the bag is nice and clean, add the plain flour. Place the bag aside for now.

Remove any visible fat from the chicken and also slice any very thick parts and open it out to make it even thickness with the rest of the fillet. Repeat with the rest of the chicken. Sometimes I like to sprinkle a little Masterfoods All Purpose Seasoning on one side of the chicken.

In one bowl that is big enough to take the fillets add the beaten eggs. In an oval bowl or long bowl long enough to lay the fillets down add a cup full of the rice flour mixture.  Place a few fillets into the plastic bag with the plain flour, unfold and blow air into the bag then holding it closed tightly shake it about to coat the chicken with flour. Next dip the fillets into the beaten egg and then straight into the rice flour mixture. Cover the fillets with the rice flour and press down on the fillets, when you no longer have the beaten egg coming through, then you have enough rice flour mixture on the fillets. Repeat with all the fillets.

Heat oil in a deep fryer, you don’t want it too hot as you want to cook the chicken through. Add a couple of fillets at a time, don’t over crowd.  When cooking the fillets the coating goes through a soft stage and then a crispy stage, do not take the fillets out until they are crispy and be gentle when turning. Drain on absorbant kitchen paper.

Serve with vegetables or chips and a good gravy.