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Garlic Furikake Chicken

Crunchy and moist chicken that is dipped into a broke da mout garlic-shoyu based sauce then garnished in furikake seasoning.
5 from 1 vote
Prep Time 1 d 45 mins
Cook Time 45 mins
Total Time 1 d 1 hr 30 mins
Course Main Course
Cuisine Hawaiian, Japanese
Servings 6


  • Fryer


  • 2-3 lb bite-sized boneless & skinless chicken thighs
  • oil for frying
  • 5 whisked eggs
  • furikake seasoning for garnishing

Chicken Brine:

  • 2 cups water
  • 1/4 cup shoyu (soy sauce)
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1 tbsp lime juice
  • 2 cloves minced garlic
  • 1 tbsp Sriracha

Flour Dredge (may need to increase depending on how much chicken is used)

  • 2 cups flour
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tsp salt

Garlic Furikake Shoyu Sauce

  • 1 cup shoyu (soy sauce)
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 5 cloves minced garlic
  • 1/4 cup green onions
  • 1/4 tsp minced ginger
  • 1/2 tsp white pepper
  • 1/2 tbsp furikake seasoning


Chicken brine:

  • This part is optional to do but it does give the chicken a juicer taste if done. First, Mix together in a large bowl the water, shoyu, salt, sugar, lime juice, garlic, and sriracha. Add in the chicken and make sure it is covered in the brine.
  • Cover the bowl and let it soak for at least 2 hours and at best 24 hours.

Dredging the chicken:

  • To make the flour dredge, season the flour with garlic powder, salt, and pepper in a medium sized bowl. Whisk it well to combine. Set aside.
  • Drain the chicken from the brine when it has finished soaking. Pat dry the chicken on a paper towel, dredge the chicken in the flour seasoning, coat the floured chicken in the eggs, and dredge the chicken again in the flour. Set the floured chicken on a separate plate. Continue this process until all chickens have been dredged.


  • Heat enough oil to fry the chicken at 350°F. Carefully drop in the chicken pieces one by one. Let it fry for about 3-5 minutes or until the chicken is golden brown.
  • Set cooked chicken aside wire rack or plate lined with paper towels.

Garlic Shoyu Sauce:

  • Combine shoyu, brown sugar, white sugar, garlic, ginger, white pepper, and furikake seasoning.
  • Heat the sauce in a pot over medium heat. Let it come to a boil and bring it down to a simmer for a few minutes. Turn off the heat and add in the green onions.
  • Dip the chicken into the sauce and serve. Or serve the sauce in a side bowl to dip the chicken leisurely. Enjoy!
Keyword chicken, chicken thigh, dried seaweed, furikake, garlic, sauce, shoyu, soy sauce