John Torode’s Japanese crispy chicken with chilli dipping sauce

  • serves 6
  • Easy

A delicious and easy Japanese-inspired chicken recipe from John Torode. The homemade sweet chilli sauce works really well with this chicken, but you could use it for other recipes as well.



  • root ginger 3cm piece
  • sake or dry sherry 100ml
  • soy sauce 50ml
  • spring onions 4, finely chopped
  • chicken breasts 4 skin on, cut into 2cm chunks
  • groundnut or sunflower oil
  • plain flour 200g
  • red chilli 1, shredded

sweet chilli sauce

  • red pepper 1, roughly chopped
  • red chillies 2 long, seeded and chopped
  • golden caster sugar 100g
  • white wine or rice wine vinegar 100ml


  • Step 1

    Peel and grate the ginger and squeeze out the juice into a bowl. Mix the sake, soy and most of the spring onion with the juice, add the chicken and turn over, then marinate for 1-2 hours.

  • Step 2

    For the sweet chilli sauce put all the ingredients in a pan with 100ml water over a high heat, and bring to the boil. Reduce to a simmer and cook for about 30 minutes until it turns pinkish. Remove from the heat and leave to cool slightly, then put in a food processor and blend to a sauce.

  • Step 3

    Fill a wok or saucepan ⅓ full with the oil and heat over a medium heat until a cube of bread browns in 30 seconds. Drain the chicken from the marinade, toss in flour, shake off excess then fry the pieces in the oil in batches. Cook for about 3 minutes each side until crisp and golden. Drain briefly on kitchen towel to get rid of any excess fat and serve sprinkled with the remaining spring onion and chilli on a warm plate with the sweet chilli sauce for dipping.

Nutritional Information

  • Kcals 406
  • Carbs 46.1g
  • Protein 24.7g
  • Fat 13g
  • Salt 0.89g
  • Fibre 1.6g