Japanese Fried Chicken Recipe

Name: Japanese Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 8 pieces chicken legs with thigh; 2 garlic cloves, chopped; 5 ounces soy sauce; 5 ounces rice vinegar; 2 ounces scallions, chopped; Cabbage Slaw; 10 ounces cabbage; 3 ounces rice vinegar; 2 ounces korean red pepper flakes (gochugaru); 1 pinch salt; 1 pinch sugar; Japanese Fried Chicken; 1 lb cornstarch, for breading; 5 cups canola oil; salt; togarashi seasoning; 2 ounces scallions, sliced, for garnish; ketjap manis

Servings: persons

Marinade
8 pieces chicken legs with thigh
2 garlic cloves, chopped
5 ounces soy sauce
5 ounces rice vinegar
2 ounces scallions, chopped
Cabbage Slaw
10 ounces cabbage
3 ounces rice vinegar
2 ounces korean red pepper flakes (gochugaru)
1 pinch salt
1 pinch sugar
Japanese Fried Chicken
1 lb cornstarch, for breading
5 cups canola oil
salt
togarashi seasoning
2 ounces scallions, sliced, for garnish
ketjap manis

1
For the marinade:
2
Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
3
For the slaw:
4
Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
5
For the chicken:
6
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.
7
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.
8
Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
9
Serve with the cabbage slaw and garnish with the scallions and kecap manis.
10
Cook's Note:
11
Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.

3619

kcal

Calories

308

Fat

147

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 19 ingredients. The key ingredients include: Marinade, 8 pieces chicken legs with thigh, 2 garlic cloves, chopped, 5 ounces soy sauce, and more.

Yes, Japanese Fried 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 Fried Chicken

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