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Japanese Fried Chicken
At a Glance
- Prep
- 12 hrs 20 min
- Cook
- 50 min
- Total
- 13 hrs 10 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Japanese
- Deep Frying
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Japanese Fried Chicken brings together 8 pieces chicken legs with thigh, 2 garlic cloves, chopped, 5 ounces soy sauce in a practical dish for home cooking. It takes about 13 hrs 10 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Bowl, deep-frying thermometer, wire rack, sheet tray or paper towels
Ingredients
- 8 pieces chicken legs with thigh
- 2 garlic cloves, chopped
- 5 ounces soy sauce
- 5 ounces rice vinegar
- 2 ounces scallions, chopped
- 10 ounces cabbage
- 3 ounces rice vinegar
- 2 ounces korean red pepper flakes (gochugaru)
- 1 pinch salt
- 1 pinch sugar
- 1 lb cornstarch, for breading
- 5 cups canola oil
- salt
- togarashi seasoning
- 2 ounces scallions, sliced, for garnish
- ketjap manis
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Instructions
For the marinade:.
Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
For the slaw:.
Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
For the chicken:.
Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.
Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.
Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
Serve with the cabbage slaw and garnish with the scallions and kecap manis.
Cook's Note:.
Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.
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