Tokyo Fried Chicken2016-01-17
- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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(5 / 5)
2people rated this recipe
Tokyo fried chicken. Delicious Japanese recipe.I marinated chicken overnight in teriyaki sauce,then dust it with cornstarch before frying instead of flour.
It makes chicken for a slightly lighter crust. Use as appetizer or main dish.
- 2 whole chickens,cut into 8 serving pieces,trimmed of wing tips
- 2 cups (500 ml) teriyaki sauce
- 1/2 cup (125 g) cornstarch
- 1/2 cup 9125 ml) vegetable oil
- salt and freshly ground black pepper
Rise chicken pieces under running cold water. Pat dry with 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 a butches,fry chicken pieces 6-7 minutes per side until golden brown and cooked through. Repeat with remaining chicken. Serve hot.