A soy sauce marinade gives this Japanese take on fried chicken lots of flavor. Slideshow: More Japanese Recipes 

Kristen Stevens
January 2014

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© Kristen Stevens

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small resealable plastic bag, combine the soy sauce and the chicken pieces. Refrigerate for at least 1 hour.

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  • In a small, deep saucepan, heat the oil over medium high heat; insert a candy/oil thermometer at the side of the pan. Line a plate with paper towels.

  • In a medium bowl, add the cornstarch. Remove the chicken from the marinade and coat it with the cornstarch. (Discard the soy sauce.)

  • When the oil has reached 350°, carefully add 3 or 4 pieces of chicken and cook for 3 to 4 minutes.

  • Remove the chicken with a slotted spoon and place on the paper towel–lined tray. Use an instant-read thermometer to make sure the chicken’s internal temperature is at least 165°.

  • When the oil reaches 350°, add more chicken, and repeat the process. Serve with ketchup or mayonnaise for dipping.

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