One of the best things about writing a food blog is that I get to learn whilst I’m publishing new recipes. Believe it or not this is the first time I’ve ever tried to fry chicken and couldn’t believe just how simple it actually was!
I always thought it was easier to just order a takeaway in the past, but I’ve learnt that it’s not only simple, but a lot cheaper too. Now I get the opportunity to share this recipe with you guys. It combines a sweet marinade for the chicken with an outer layer of crispiness to tuck into.
Don’t be afraid of cooking with very hot oil, just be careful. If the oil gets too hot you can remove it from the heat, lower the heat or pour some more oil into the pan, which will immediately reduce the temperature.
Enjoy this Crispy Japanese Chicken!
2 Chicken Breasts (sliced)
2 tablespoons Teriyaki Sauce
2 tablespoons Mirin
2 tablespoons Japanese Rice Wine Vinegar
2 Garlic Cloves (crushed)
3cm Fresh-Root Ginger (finely sliced)
200ml Sunflower Oil
Sea Salt & Freshly Ground Pepper
Serve with: Stir-Fry Vegetables (broccoli, carrots, peppers & spring onions) & Egg-Fried Rice
Serves 2 | 15 Minutes | 10 Minutes Prep
Combine the chicken, teriyaki sauce, mirin, japanese rice wine vinegar, garlic and ginger into a small bowl and cover to allow the flavours to marinate the chicken. Set aside for an hour if possible.
In a medium frying pan add a little oil on a medium-heat and cook the vegetables.
Meanwhile, on a large separate plate add the cornflour. Remove each chicken strip and fully coat them in the cornflour.
Heat a heavy-based saucepan with 2cm of the oil on a medium-high heat. Once the oil begins to bubble reduce the heat slightly and carefully add the chicken. Cook in batches for 4-5 minutes and, using a slotted spoon, set-aside the chicken onto a small plate with kitchen paper to drain.
Add some seasoning to the chicken and serve as suggested.