Tokyo Fried Chicken

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

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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


Step 1

Rise 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 a butches,fry chicken pieces 6-7 minutes per side until golden brown and cooked through. Repeat with remaining chicken. Serve hot.

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