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Tokyo Fried Chicken

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Ingredients
  Chickens 5 Pound, each into 8 serving pieces, wing tips trimmed, rinsed, excess fat removed, and patted dry (Two 2 1/2 Pound Each Pieces)
  Teriyaki sauce 2 Cup (32 tbs)
  Basic teriyaki sauce 2 Cup (32 tbs) (Homemade Or Store Bought)
  Cornstarch 1⁄2 Cup (8 tbs)
  Salt To Taste
  Black pepper To Taste
  Black pepper To Taste, coarsely ground
  Vegetable oil 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a large bowl, place the chicken pieces, pour the teriyaki sauce over the chicken and toss to coat well. Allow to marinate for 2 hours at room temperature or overnight in the refrigerator.

MAKING
2) Remove the chicken pieces from the marinade and drain on paper towels.
3) Lightly dust the chicken pieces with the cornstarch and sprinkle with the salt and pepper.
4) In a large non-stick skillet, heat oil over a medium heat until heated. Then lower the heat and fry the chicken pieces in batches for 6 to 7 minutes per side, until golden brown and thoroughly cooked.
5) Repeat with the rest of the chicken pieces.

SERVING
6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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