March 2, 2004
Fried Chicken with a twist

I am trying to lose weight, so naturally, I am craving deep fried foods and anything with sugar in it (except marmite...) This is a marinated fried chicken with a Japanese twist.

First, I must mention my philosophy on recipes. They are merely guidelines that suggest ingredients and proportions. For the most part in my house, you will NEVER get the same exact meal twice.

You need:
Chicken (or other suitable substance that will absorb marinade and fry well)- as much as you would eat for the number of people who are having the meal. For sake of argument, I will tailor this meal suggestion for 4.

4 boneless skinless chicken breast halves (or...whatever) cut into bite sized pieces

Marinade:
1/2 c. white or rice vinegar
1/2 c. soy sauce (I prefer Kikkoman - and no they are not paying me)
4 green onions, chopped into 1 inch lengths
4 cloves garlic, minced (or to your taste)
1 inch section of ginger root, chopped (larger pieces than minced)
1 T sugar (or to taste)
1/8 t salt

Mix all ingredients (including the chicken or whatever) together in a glass or plastic container. Let stand for minimum 30 minutes - overnight is better. When you are ready to cook, heat vegetable oil (about 1 inch in the bottom of a pan) until you can just smell the oil. While this is heating, place 1/2 c. of flour in a plastic bag. scoop the chicken out of the marinade and dump it into the flour. Shake until all pieces are coated. When the oil is ready, fry about a handful at a time until they are browned - approx 2-3 minutes. Be sure to turn pieces while frying for even color. Drain on a paper towel.

Serve chicken pieces with a dipping sauce of equal parts of white or rice vinegar and soy sauce. Rice and a nice sunomono make a nice accompaniment.

Posted by Dr. Meg at March 2, 2004 7:49 PM | TrackBack Print-friendly version
Comments

wow... amazing how similar the ingredients are to a stir fry I often do. I may just try this. Did you ever add some spice to it?

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