Crispy Japanese Chicken

Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

There is an assumption that deep-frying demands a relatively impermeable coating like batter or egg-and-crumb to prevent the food becoming greasy. In this essentially Japanese treatment, however, the coating is made by tossing the marinated chicken in lots of flour. The residual liquid from the marinade, on the surface of the meat, binds with the flour and a lovely crunchy finish results.

Ingredients

Method