Go Back

Deep-fried Asian-style Frog Legs

An unusual albeit interesting starter using a mix of two preparations for frog legs, making for a pretty unique dining experience. Serve with a tropical salad with plenty of crunch and acidity.
Course Starter
Cuisine Fusion
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 6
Author Johan Johansen


  • 12 frog legs thawed


  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon liquid honey
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 garlic clove mashed
  • 1 thumbnail-sized piece of ginger finely grated
  • 1 dash roasted sesame seed oil
  • freshly ground black pepper to taste


  • 50 grams flour
  • 50 grams panko breadcrumbs
  • 1 large egg
  • 1 splash milk


Make marinade:

  1. Whisk all ingredients for marinade thoroughly together in a bowl.
  2. Place frog legs in a heavy duty zip-loc bag.
  3. Pour marinade over frog legs, carefully squeeze excess air from the bag and seal shut.
  4. Carefully swish bag to make sure legs are evenly coated.
  5. Marinate for 4-6 hours in the fridge, turning the bag a couple of times in the process.

Bread the frog legs:

  1. Pour flour into one large, shallow dish and the panko bread crumbs into another.
  2. In a third shallow dish, beat the egg with the milk until smooth and thoroughly combined.
  3. Grab one frog leg from the bag of marinate, shake off any excess marinade and dredge in the flour to cover.
  4. Dip flour-covered frog leg in egg mixture until thoroughly covered, allow excess egg mixture to drain off for a few seconds.
  5. Roll egg-covered frog leg in panko mixture until thoroughly coated using a little scooping and force if necessary to make the breadcrumbs stick and coat evenly.
  6. Set frog leg aside on a plate and repeat with remaining frog legs.


  1. Heat oil to 180 C.
  2. Working in batches of four or so, fry the frog legs for about 6-8 minutes or until golden brown and delicious.
  3. Remove from oil and sprinkle liberally with salt, then keep hot and crispy in a 100 C oven while finishing the frying process.

Recipe Notes

Wondering why we're doing a double breading here? It's pretty simple: The flour helps the egg and hence the panko breading to stick to otherwise slippery meat. It also creates a better crust and more depth of flavor.