Recipe courtesy of moto-i

Japanese Fried Chicken

  • Level: Intermediate
  • Total: 13 hr 10 min (includes marinating time)
  • Active: 50 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Marinade:

8 pieces chicken legs and thighs

2 cloves garlic, chopped

5 ounces soy sauce 

5 ounces rice vinegar 

2 ounces scallions, chopped

Cabbage Slaw:

10 ounces cabbage

3 ounces rice vinegar 

2 ounces gochugaru

Pinch salt

Pinch sugar

Japanese Fried Chicken:

1 pound cornstarch, for breading

5 cups canola oil 

Salt

Togarashi

2 ounces sliced scallions, for garnish

Kecap manis

Directions

  1. For the marinade: Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
  2. For the slaw: Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
  3. For the chicken: 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.
  4. 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.
  5. Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
  6. Serve with the cabbage slaw and garnish with the scallions and kecap manis.

Cook’s Note

Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.