Advertisement
4-6
Medium
35 min
Published 2015
This was another dish I devoured in one of Tokyo’s many izakaya. Dark chicken meat is marinated, cut into pieces and deep-fried. Once again, I’ve amended this slightly, swapping the deep-frying for pan-frying. A cornflour dusting creates an uber golden crust and the final baking finishes it off. It’s a simple dish and yet another way to make crispy chicken.