Sunday, January 23, 2005
Japanese Fried Chicken
I tasted this fried chicken at in Delft when a Japanese friend was having an "Experiment" dinner at his place. It's really easy to make and tastes really really good; I've been trying to prepare this myself.
There's no exact measurement for the marinade, but it consists of:
- Japanese soya sauce
- garlic (crushed)
- ginger (crushed)
For the chicken, the upper thigh part is used. Throw the bones away, but keep the skin on.
Potato starch, to coat the chicken before frying.
Marinate chicken pieces in the mix, preferrably overnight.
Drain, coat chicken overall with starch, then deep fry until chicken is done.