Easy Tokyo Fried Chicken Recipe2021-01-17
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4.3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat6.4 g
Trans Fat1 g
Unsaturated Fat1.5 g
Easy Tokyo fried chicken recipe. This fried chicken recipe has been popular in Japan for decades. It’s crispy, juicy, and flavorful with a light soy sauce-based coating.
I marinated the chicken overnight in teriyaki sauce, then dust it with cornstarch before frying instead of the flour. It makes chicken a slightly lighter crust. Use as an appetizer or main dish.
What is Tokyo Fried Chicken?
Tokyo Fried Chicken is a popular dish in Japan. It is made of chicken thigh meat and coated with soy sauce, sugar, and sake.
It is usually served with rice and cabbage salad. The cabbage salad can be substituted with other vegetables such as cucumber, carrot, or mayonnaise.
Tokyo chicken is a quick fried chicken dish that doesn’t require too much preparation time or cooking skills. All you need to do is to fry the chicken thighs in a frying pan until they are cooked through, then coat them with the sauce mixture consisting of soy sauce, sugar, and sake.
What is the best way to cook Tokyo fried chicken?
This dish is a popular dish in Japan. It is a crispy and crunchy dish that is fried in oil to create a crispy skin. The meat of the chicken is tender and juicy and it can be served with soy sauce, mayonnaise, or ketchup.
One of the most popular ways to cook Tokyo fried chicken is to use a pressure cooker for about 10 minutes. This ensures that the meat does not dry out which can happen when frying for too long.
Another way to cook Tokyo fried chicken would be by using a deep fryer or pan with hot oil on medium heat for about 5-7 minutes on each side or until golden brown.
The final way to cook it would be by cooking it in an oven at 325 degrees Fahrenheit
Easy Tokyo Fried Chicken Recipe
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- 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
Rinse chicken pieces under running cold water. Pat dry with a paper towel.
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.
Remove marinated chicken from teriyaki marinade. Pat dry with paper towels.
Dust chicken pieces lightly with cornstarch; don't coat them. Season with salt and black pepper.
In a large nonstick skillet, heat vegetable oil over medium heat until hot, but not smoking. Reduce heat to low.
Working in batches, fry chicken pieces for 6-7 minutes per side until golden brown and cooked through. Repeat with remaining chicken. Serve hot.