Deep-Fried Zesty Chicken

I know a lot of you are trying to eat healthy these days.  There’s just something about January that somehow prompts people to start eating healthy and some, to take effective weight loss supplements.  Nevertheless, I’m posting this Japanese recipe, which became an instant favorite of my family the very first time I made it. ;)  You just might want to give this a try, that one day when you’re allowed to eat sinfully.  Besides, who doesn’t love fried chicken?  Hee hee.


1 1/2 to 2 lbs chicken, cut up


4 Tbsp soy sauce
2 Tbsp sake
1 tsp ginger juice
cornstarch for coating
oil for deep frying


1.  Mix all marinade sauce ingredients.  Wash and pat dry cut-up chicken.  Marinate chicken for 30 minutes or longer.
2.  Drain off excess liquid.  Dust chicken with cornstarch.
3.  Shake off excess cornstarch.  Heat deep frying oil to 325F-350F (165C-175C).  Fry the chicken pieces a few at a time until golden brown.  Drain on paper towels.

You can serve these with lemon wedges, soy sauce and salt and pepper on the side.  If you plan on eating these with chopsticks, make sure you cut the chicken into bite-size pieces.  And for a guaranteed crispy chicken, do not overcrowd the pieces when you fry them and keep the oil at the required temperature.

Have a great weekend, y’all!  It’s going to be a long one for us.  Yey! :)

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One Response to “Deep-Fried Zesty Chicken”

  1. […] posted the recipe for Deep-Fried Zesty Chicken a few weeks ago.  Leftovers usually are given a make-over and end up in Abby’s lunch bag. […]

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