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4
Easy
By Richard Whittington and Martin Webb
Published 1995
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.