Tokyo Fried Chicken Recipes
JAPANESE CRISPY FRIED CHICKEN - KARA-AGE
This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.
Provided by Ume Murasaki
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
- Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
- In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
- Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).
Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9
TOKYO FRIED CHICKEN
Make and share this Tokyo Fried Chicken recipe from Food.com.
Provided by hollyberry117
Categories Chicken
Time 34m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 726.1, Fat 50.5, SaturatedFat 10.2, Cholesterol 106.9, Sodium 5620.1, Carbohydrate 32.1, Fiber 0.2, Sugar 20.3, Protein 33.7
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- Grate the ginger and squeeze either with your fingers or with cheesecloth. You want about 1 1/2 tsp of ginger juice. Mix that juice with the soy, sake and mirin and pour over the chicken, stirring to coat. Marinade 10 minutes or so. Drain the chicken, then place a few pieces at a time in the cornstarch and stir to coat. Remove the coated chicken to a plate so they're ready for frying.
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