Eat For Eight Bucks: Japanese Fried Chicken And Two

Name: Eat For Eight Bucks: Japanese Fried Chicken And Two Simple Salads Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-size pieces; 3 tablespoons soy sauce; 1-inch length ginger root, peeled and finely grated; 1 tablespoon whisky, dry sherry, or sake (optional); 1/2 cup corn starch; Vegetable oil for deep frying; 1 lemon, cut into wedges; 1 large cucumber; 1/2 teaspoon salt; 2 tablespoons wine vinegar; 1/2 teaspoon white sugar; 1/2 teaspoon dark (Asian) sesame oil; Sesame seeds, to garnish (optional); 1/2 pound green beans, trimmed and chopped in half; 1 tablespoon Dijon mustard; 1 tablespoon wine vinegar; 2 tablespoons vegetable oil

Servings: persons

4 skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-size pieces
3 tablespoons soy sauce
1-inch length ginger root, peeled and finely grated
1 tablespoon whisky, dry sherry, or sake (optional)
1/2 cup corn starch
Vegetable oil for deep frying
1 lemon, cut into wedges
1 large cucumber
1/2 teaspoon salt
2 tablespoons wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon dark (Asian) sesame oil
Sesame seeds, to garnish (optional)
1/2 pound green beans, trimmed and chopped in half
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
2 tablespoons vegetable oil

1
Place the chicken pieces in a medium bowl with soy sauce, ginger, and (optional) whiskey. Mix to coat chicken. Marinate, refrigerated, for 30 minutes.
2
Place corn starch in wide, shallow dish. Take each piece of chicken from the marinade and roll in the corn starch until completely coated. Tap chicken to remove excess corn starch, and set aside in a clean bowl.
3
Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough vegetable oil to come at least 1 1/2 inches up the sides. Over medium-high heat, bring the oil to 350u00b0F (hot but not smoking).
4
Working in batches of 10-12 pieces, gently slip chicken pieces into the oil. Fry until the chicken is a rich golden brown and cooked through, about 4 minutes. Remove chicken from oil with a slotted spoon, and place on paper towels to drain. Repeat with remaining chicken.
5
(recipes follow).
6
is Japanese for vinegar, and
7
refers to a vinegar-dressed appetizer or side dish.
8
I like to use a vegetable peeler to remove thin strips from the cucumber peel before slicing. You can skip this step, but I think the dish looks prettier this way.
9
Cut the cucumber in half lengthways. Scrape out seeds with a spoon and discard. Slice finely.
10
Place cucumber slices in a sieve set over a larger bowl. Sprinkle cucumber with the salt, toss to coat, and leave to drain for 10 minutes. Rinse and drain well.
11
Place vinegar, white sugar, and sesame oil in a medium bowl. Stir until sugar is dissolved. Add cucumber slices and mix well. Sprinkle, if desired, with sesame seeds and serve immediately.
12
Bring a large pot of well-salted water to the boil. Boil green beans until tender crisp, 4-5 minutes. Drain and immediately plunge beans into a bowl of ice water.
13
While beans are cooling, stir mustard and vinegar in a medium bowl to form a paste. Gradually whisk in vegetable oil until mixture is emulsified.
14
Drain the beans well and place in bowl with the dressing. Toss to coat and serve immediately.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-size pieces, 3 tablespoons soy sauce, 1-inch length ginger root, peeled and finely grated, 1 tablespoon whisky, dry sherry, or sake (optional), and more.

Yes, Eat For Eight Bucks: Japanese Fried Chicken And Two Simple Salads Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eat For Eight Bucks: Japanese Fried Chicken And Two Simple Salads Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions