JAPANESE CRISPY CHICKEN
I made this last summer holidays when I went back to Japan.It's really crispy and really nice, and you can serve it with fried sweet potato (satsuma imo), which we cook like french fries.
Provided by tomoko matsunaga
Categories Chicken Thigh & Leg
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade:.
- Mix all the ingredients together.
- Chicken:.
- Trim off all the yellow fat from the chicken.
- Prick it all over with a fork.
- Rub the salt and pepper into the chicken.
- Marinate the chicken for about 30 minutes.
- Heat the oil for deep frying in a wok or deep pan.
- Dry the chicken with the kitchen paper.
- Coat the chicken with the corn starch.
- Shake off any extra corn starch.
- Deep fry until nice and golden colour and cooked through.
- We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.
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