Tokyo Fried Chicken
"Dusting the chicken with cornstarch before frying makes for a slightly lighter crust. Super juicy!"
- Ready In:
- 34mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (2 -2 1/2 lb) whole chickens, cut into 8 serving pieces, trimmed of wing tips, rinsed, excess fat removed, and patted dry
- 2 cups teriyaki sauce (Try my "Basic Teriyaki Sauce" recipe)
- 1⁄3 cup cornstarch
- salt
- fresh coarse ground black pepper, to taste
- 1⁄2 cup vegetable oil
directions
- Place the chicken pieces in a large bowl, pour the teriyaki sauce over the chicken, and toss to coat well. Marinate for 2 hours at room temperature or overnight in the refrigerator.
- Remove the chicken from the marinade and drain on paper towels, blotting any excess moisture.
- Dust the chicken pieces lightly with the cornstarch; do not coat them. Salt and pepper the chicken pieces.
- Heat the oil in a large nonstick skillet over medium heat until hot, but not smoking. Reduce the heat slightly and add as many chicken pieces as will fit without crowding. Fry 6 to 7 minutes per side until golden brown and cooked through. Repeat with the remaining chicken. Serve hot.
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RECIPE SUBMITTED BY
hollyberry117
Melbourne, 48
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /> <br />I have been on this site since Recipe Zaar. I could, and sometimes do, spend hours sorting, sifting and planning menus. My goal is to become more involved as well as keeping up with my reviews. I am extremely happily married with a lab/pit mix that is more like our child than a dog. My hubby and I both have a deep passion for for cooking. It's my way of winding down as well as using my creativity. I love recipes as much as I love to tweak them!</p>
