Fried chicken thigh with plum vinegar(vinegar fried chicken)


Thank you for coming today! This is the English recipe


This time, I will introduce fried chicken using plum vinegar.

By marinating chicken in vinegar, it becomes soft and juicy fried chicken. It’s a refreshing fried chicken with plum vinegar and a slight plum flavor.


Ingredient(Serve 2)

700g Cicken thighs
1/4 Salt
10g Garlic
5g Ginger
15ml Sake
30ml Plum vinegar
1 Egg
105ml Potato starch
105ml Brown rice flour
300ml Oil

【Nutrition facts(1/4)】

☑︎Calories 690.68kcal
☑︎Total fat 51.47g
☑︎Carb 28.88g
☑︎Dietary Fiber 0.79g
☑︎Protein 31.72g

Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.

Material arrangement

  • If you use black vinegar instead of plum vinegar, it will be sweet fried chicken.
  • It’s delicious with chicken breast and chicken wings instead of chicken thighs.
  • Brown rice flour is powder ground brown rice. This is a slightly fragrant and smooth powder. Instead, you can make rice flour, flour, potato starch, cornstarch, etc.

Click here for how to make fried chicken with black vinegar

How to make


Cut the chicken thighs into easy-to-eat sizes and rub in salt.

Add the sake, plum vinegar, and grated garlic and ginger.

Pnead it well and put it in the refrigerator for 2-3 hours.

You can prepare it the day before and soak it overnight. If you don’t have time, you’ll pickle it for about 30 minutes and move on to the next process.

Put on batter

I’ve been there for 2 hours this time. Put it at room temperature 30 minutes before using it.

Please I put on the batter just before frying.

First, add a beaten egg and entangle it.

Add the same amount of potato starch and brown rice flour to another plastic bag and mix well. Add half of the chicken and entangle it.


Instead of hot oil, put the ingredients in the oil at room temperature before frying. If you fry it in this way, it will be crispy around, and juicy inside.

Put oil in a frying pan(I haven’t set the fire yet) Put the chicken in and then turn on the fire

About my frying pan

This is a frying pan with high thermal conductivity and browning.

Baralini Salina 28cm frying pan.

Fry it for about 4 minutes after the oil boils. When the back is colored, turn it over.

Fried for another 4 minutes. When the fried color is browned on the other side, it’s done. The standard of completion is that the frying sound becomes a little quieter, and the chicken smells good and the chicken is a little smaller.

Turn off the fire, and take it out.

The rest will be fried as well.

The oil temperature is rising for the second turn, so the frying time will be a little shorter. In addition, the finish will be more juicy and delicious on the first turn.


I had extra potato starch and brown rice flour, so I fried eggplant as a side dish.

Slice the eggplant, sprinkle salt, and sprinkle with potato starch and brown rice flour. Put it in the remaining oil and fry it

That’s it.


The vinegar fried chicken is crispy around, and the inside is soft and juicy with the effect of vinegar. It’s fried chicken that can be eaten refreshingly with the flavor of plum (Umeboshi).

About the vessel

Arabia Avec 20cm Plate (Green)


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