TOKYO FRIED CHICKEN

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

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

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