Japanese Chicken Recipe

Name: Japanese Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Chicken Breasts; 1 cup Flour; 1 whole Egg, Beaten; 1/2 cups Vegetable Oil; 1 whole Onion; 3 Tablespoons Dark Soy Sauce; 3 Tablespoons Water; 1/2 cups White Sugar; 1/2 cups Brown Sugar; 1/2 cups White Vinegar; 1 clove Garlic; 1 teaspoon Salt

Servings: persons

2 pounds Chicken Breasts
1 cup Flour
1 whole Egg, Beaten
1/2 cups Vegetable Oil
1 whole Onion
3 Tablespoons Dark Soy Sauce
3 Tablespoons Water
1/2 cups White Sugar
1/2 cups Brown Sugar
1/2 cups White Vinegar
1 clove Garlic
1 teaspoon Salt

1
1.
2
Preheat oven to 350 degrees.
3
2.
4
Cut chicken into bite-sized pieces.
5
Dip in egg and flour to coat.
6
3.
7
Heat oil in a large frying pan over medium-high heat.
8
Fry chicken until golden brown.
9
Be careful not to overcrowd the pan to allow proper browning.
10
Place chicken in a glass baking dish.
11
4.
12
Chop onion into bite-sized pieces.
13
Fry for 2-3 minutes.
14
Mix with chicken in the baking dish.
15
5.
16
In small bowl, combine, soy sauce, water, sugars, vinegar, garlic and salt.
17
Stir and pour over chicken.
18
(If you prefer a thicker sauce, add a teaspoon of flour or corn starch to the mixture.)
19
6.
20
Bake in the oven for 30 minutes.
21
Serve over rice.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 pounds Chicken Breasts, 1 cup Flour, 1 whole Egg, Beaten, 1/2 cups Vegetable Oil, and more.

Yes, Japanese Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken

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