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Tokyo Fried Chicken

Dusting the chicken with cornstarch before frying makes for a slightly lighter crust. Super juicy!

Ready In:
34mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@hollyberry117
Contributor
@hollyberry117
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"Dusting the chicken with cornstarch before frying makes for a slightly lighter crust. Super juicy!"
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  1. hollyberry117
    Dusting the chicken with cornstarch before frying makes for a slightly lighter crust. Super juicy!
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