Crispy Mirin Sesame Chicken – 2 Ways

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Bite-sized boneless chicken thighs marinated in mirin, coated in potato starch, and pan-fried until deeply golden and crispy. Serve over a Japanese-style rice bowl with soy-sesame dressing, or over rice vermicelli with Nuoc Cham for a Vietnamese spin.

Yield: 4 servings

Ingredients

Chicken

3 lb boneless chicken thighs, cut bite-sized
1 tbsp salt
1 tsp black pepper
3 tbsp mirin
1 1/2 cups potato starch
3/4 cup water
Sesame oil, for frying

Soy-Sesame Dressing (Option 1 – Japanese Rice Bowl)

1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp sesame oil
2 tsp sesame oil (additional)
10 garlic cloves, minced
2 tsp crispy chili oil
Green onions, sliced, for topping
Cooked white rice, for serving

Nuoc Cham (Option 2 – Vietnamese Vermicelli Salad)

1/2 cup water
2 tbsp sugar
1/4 cup fish sauce
4 tbsp rice vinegar
3 tbsp lime juice
2 garlic cloves, minced
1 red chili, sliced
Rice vermicelli noodles, cooked, for serving
Carrots, shredded, for serving
Cucumber, shredded, for serving
Fresh cilantro, for serving

Instructions

In a large bowl, toss the chicken pieces with salt, black pepper, and mirin until evenly coated. Let sit for at least 5 minutes.
Combine the potato starch and water in a bowl to form a thin slurry. Add the chicken and toss to coat thoroughly.
Heat sesame oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, 4–5 minutes per side, until golden brown and cooked through. Do not crowd the pan. Transfer to a wire rack or paper towel-lined plate to keep crispy.
For the soy-sesame dressing (Option 1): Whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and crispy chili oil in a small bowl until combined.
For Option 1 (Japanese Rice Bowl): Spoon cooked white rice into a bowl. Arrange crispy chicken on top, drizzle generously with soy-sesame dressing, and top with sliced green onions.
For the Nuoc Cham (Option 2): Combine water, sugar, fish sauce, rice vinegar, lime juice, garlic, and sliced chili in a bowl. Stir until sugar dissolves.
For Option 2 (Vietnamese Vermicelli Salad): Divide cooked rice vermicelli noodles into bowls. Top with shredded carrots, shredded cucumber, and fresh cilantro. Add crispy chicken and drizzle Nuoc Cham over everything.

Nutrition

Nutrition values not specified.

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