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Japanese Plum Fried Chicken

Simply mixing umeboshi with chicken prevents it from becoming too oily when deep-fried. The sourness and saltiness of the plum make a mellow flavor.


1 large chicken thigh

3 umeboshi (pickled plums)

The same appropriate amount of wheat flour and potato starch

A little water

An appropriate amount of oil for frying

  1. Cut chicken thighs into bite-sized pieces and place in a bowl.

  2. Remove the seeds from the umeboshi and loosen them by hand. Add the chicken thighs from step 1 and mix well by hand.

  3. Add a little starch, flour, and water to a bowl and give it a quick mix. Coat the umeboshi-marinated chicken thighs with the batter and fry in hot oil until crispy.


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