Best marinade for chicken
My Best Chicken Marinade
We Sri Lankans usually prepare chicken as a curry or devilled (devilled chicken) most of the time. So the marination is mainly based on strong, authentic Sri Lankan spices like chilli powder, curry powder, fried curry powder, turmeric powder, pepper, and ginger–garlic paste. This kind of marination is on another level — a bunch of ingredients in a large bowl, then the meat goes in.
But lately, after coming to Japan, I discovered an easy, time-saving marinade using ingredients that are easily available. It is a real game changer, and I’m going to share a guide for it.
Ingredients (for ~500 g chicken thighs) For Marinade
- Boneless chicken thighs (skin on), cut into large pieces
- 1 egg
- Flour (four table spoons)
- 1½ tbsp soy sauce
- 60 ml milk
- 1 tbsp water (replaces sake)
- 1 tsp sugar
- 1 tsp garlic paste (very fine)
- ½ tsp ginger paste (very fine)
For coating purpose
potato starch or cornstarch, flour, breadcrumbs, pepper, chilli, and salt.
Marinade Method
- Poke the chicken with a fork.
- Mix all the marinade ingredients until the sugar dissolves.
- Add the chicken and massage well.
- Marinate for 30–60 minutes (do not exceed 2 hours).
Frying (Famichiki Style)
- Lightly pat off excess marinade.
- Coat generously with a mixture of potato starch or cornstarch, flour, breadcrumbs, pepper, chilli, and salt.
- Fry the well-marinated chicken in hot oil until golden and crispy.
My homemade food is my faith and best for healthy living. Believe me, I prepared this super tasty, mouth-watering chicken for my 2025 Christmas Dinner, and it was a big hit.
Have you ever tried this marinating?
