Japanese Fried Chicken 2
By: Kleineklein
Published: Tuesday, March 16, 2010 - 3:24am

Ingredients




6 boneless, skinless chicken breasts
2 cups bread crumbs
2 cups flour
3 eggs
4 cups oil for frying
2 cups soy sauce
2 cups sugar
8 ounces can green chiles (optional)
1 clove garlic (optional)

Preparation

1 Cut chicken into bite-sized strips and set aside. 2 You'll need two bowls for dredging the chicken bites. 3 In one bowl whisk together 2 eggs. (You can do more later if needed.) 4 In the other bowl put one cup of bread crumbs and 1/2 cup of flour. (Again, you can make more as needed.) 5 Dredge chicken in eggs, then in flour mixture. 6 Heat oil in a large pot to 375 degrees F (190 C). 7 In another large pot, cook soy sauce, one cup of sugar, green chiles, and garlic over medium high heat until it comes to a slow boil. Taste as you go and add more sugar as needed. 8 Fry the chicken bites and let them drain on paper towels. They don't need to cool, just lose some of the oil. 9 Put the chicken bites in the teriyaki sauce long enough to get a good coating. 10 Place in a large bowl and refrigerate until cold. 11 Serve over coconut rice or rice noodles. 12 They taste even better the next day.

About


This is a recipe that I learned from my pastor's wife when I was in high school. I've never actually written the recipe out, nor do I usually measure, so I hope it makes sense. It really is delicious. It's the one thing my mom demands that I make when I come home for a visit.