Fried Chicken


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 500 g (1 lb 2 oz) boneless chicken breast or thigh
  • oil, for deep-frying
  • 1 organic lemon


    Cut the chicken into 4 cm (1½ in) pieces. Combine all the marinade ingredients in a bowl, add the chicken and mix well. Leave to marinate in the refrigerator for at least 30 minutes (or overnight). Stir the marinade and chicken again well before frying, as the potato starch tends to settle on the bottom of the bowl. Pour a 5 cm (2 in) depth of oil into a large saucepan and heat to 170°C (325°F) on a medium–high heat. Carefully add the chicken pieces with their marinade and cook for about 5–6 minutes, turning regularly, until nicely browned and cooked through. To test, pierce a piece of chicken with a fork: if the juice comes out clear, it is cooked. Remove the chicken from the oil and drain on paper towel. Squeeze over some lemon juice and serve immediately.

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