China Supplier Factory Ryuta Fried Chicken - Crispy Boneless Chicken, Quick-Frozen for Easy Cooking
Product Specifications
| Product name: | Ryuta Fried Chicken | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportation | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | Single weight 30-40g | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C, 100% fresh |
| Shelf life | 18 - 24 months | Private Label | Acceptable |
| Production Capacity | 10000 Metric Ton Per Year |
Products Description
Darker, Richer Crust
Ryuta Fried Chicken is immediately recognizable by its deep mahogany color – noticeably darker than standard karaage. This rich hue comes from dark soy sauce in the marinade, which caramelizes during frying. The result is a crust with deeper, more complex savory notes, almost like a gentle soy glaze baked into the crunch. No food coloring is used. The color tells you the flavor runs deep.
Thicker, Craggier Texture
Unlike the delicate, shattering crust of karaage, Ryuta chicken offers a thicker, bumpier, almost knobby coating. The potato starch absorbs the liquid marinade before frying, creating irregular crunchy clusters that cling to the chicken. Every piece has its own unique craggy landscape – some spots shatter, others crunch. This texture holds up better under sauces and stays satisfyingly crisp even when cooled.
Delicious Cold in Bento Boxes
Most fried chicken turns sad and soggy by lunchtime. Ryuta chicken defies this rule. Thanks to the thick potato starch coating and caramelized soy marinade, it remains pleasantly crunchy and flavorful even at room temperature. This makes it the star ingredient for bento boxes, picnic spreads, or meal prep lunches. No reheating needed. Just pack it in the morning and enjoy perfect texture hours later.
Simple Frying from Frozen
Keep frozen until ready. No thawing required. Heat oil to 170°C (340°F). Drop frozen Ryuta pieces in carefully – do not overcrowd. Fry for 4–5 minutes until dark golden brown and floating. For extra crunch, double fry: 3 minutes, rest 2 minutes, then 1–2 minutes more. Drain on a wire rack. Always cook to 74°C (165°F). Never refreeze after thawing. The dark color is done – do not burn.
No Sauce? No Problem.
Ryuta chicken is seasoned boldly enough to stand entirely alone. The soy-ginger marinade delivers full savory impact without any dip. That said, a squeeze of lemon or a dab of Japanese mustard adds brightness. But honestly? Most people just eat it straight from the plate – or the bento box, or the picnic basket.
Our Factory
From our state-of-the-art production line to packaging and shipping, we ensure every product meets the highest quality and safety standards.
