TOKYO FRIED CHICKEN

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Tokyo Fried Chicken image

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

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

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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