Easy Tokyo Fried Chicken Recipe

2016-01-17
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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Nutritional Info

This information is per serving.

  • Calories

    246
  • Fat

    12 g
  • Cholesterol

    87 mg
  • Sodium

    77 mg
  • Potassium

    239 mg
  • Carbohydrate

    1.8 g
  • Fiber

    0.1 g
  • Sugars

    0 g
  • Protein

    30 g

Easy Tokyo fried chicken recipe. Delicious Japanese recipe. I marinated the chicken overnight in teriyaki sauce, then dust it with cornstarch before frying instead of the flour.

It makes chicken for a slightly lighter crust. Use as an appetizer or main dish. More Chicken Recipes

Easy Tokyo Fried Chicken Recipe

Ingredients

  • 2 whole chicken, cut into 8 serving pieces,trimmed of wing tips
  • 2 cups (500 ml) teriyaki sauce
  • 1/2 cup (125 g) cornstarch
  • 1/2 cup (125 ml) vegetable oil
  • salt and freshly ground black pepper

Method

Step 1

Rinse chicken pieces under running cold water. Pat dry with paper towel.

Step 2

Place chicken pieces in a large bowl. Pour teriyaki sauce over and toss well to coat. Set aside and marinate for a least 2 hours at room temperature or refrigerate and marinate overnight.

Step 3

Remove marinated chicken from teriyaki marinade. Pat dry with paper towels.

Step 4

Dust chicken pieces lightly with cornstarch; don't coat them. Season with salt and black pepper.

Step 5

In a large nonstick skillet, heat vegetable oil over medium heat until hot, but not smoking. Reduce heat to low.

Step 6

Working in batches, fry chicken pieces 6-7 minutes per side until golden brown and cooked through. Repeat with remaining chicken. Serve hot.

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