Japanese Style Fried Chicken With Soy Sauce, Ginger And Garlic Recipe by Naomi’s memo👩🏻‍🍳
Japanese style fried chicken with Soy sauce, ginger and garlic Cooking Instructions 40 minutes 1 Cut chicken into bite-sized pieces. 2 Put chicken in a large ziplock bag add all the ingredients of ☆ and mix them very well. Leave it for at least 10 minutes to over night. 3 Drain the sauce by using the strainer. 4 In a ziplock bag, add potato starch and flour together and add the marinated chicken. 5 In a large pan, heat 2 inches of oil to 180°C. Cook the chicken until golden brown, 6 minutes. You might want to cook them in 2 batches. You can also tell if it’s done or not by holding a piece of chicken while still in the oil with your chopsticks. If the chicken is not vibrating, it’s done. 6 Zest lemon and sprinkle it all over the cooked chicken. Squeeze lemon juice if you prefer. Dip in Japanese mayonnaise if you prefer. 1 Cut chicken into bite-sized pieces. 1 Cut chicken into bite-sized pieces. 2 Put chicken in a large ziplock bag add all the ingredients of ☆ and mix them very well. Leave it for at least 10 minutes to over night. 2 Put chicken in a large ziplock bag add all the ingredients of ☆ and mix them very well. Leave it for at least 10 minutes to over night. 3 Drain the sauce by using the strainer. 3 Drain the sauce by using the strainer. 4 In a ziplock bag, add potato starch and flour together and add the marinated chicken. 4 In a ziplock bag, add potato starch and flour together and add the marinated chicken. 5 In a large pan, heat 2 inches of oil to 180°C. Cook the chicken until golden brown, 6 minutes. You might want to cook them in 2 batches. You can also tell if it’s done or not by holding a piece of chicken while still in the oil with your chopsticks. If the chicken is not vibrating, it’s done. 5 In a large pan, heat 2 inches of oil to 180°C. Cook the chicken until golden brown, 6 minutes. You might want to cook them in 2 batches. You can also tell if it’s done or not by holding a piece of chicken while still in the oil with your chopsticks. If the chicken is not vibrating, it’s done. 6 Zest lemon and sprinkle it all over the cooked chicken. Squeeze lemon juice if you prefer. Dip in Japanese mayonnaise if you prefer. 6 Zest lemon and sprinkle it all over the cooked chicken. Squeeze lemon juice if you prefer. Dip in Japanese mayonnaise if you prefer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple Cinnamon Oatmeal Muffins 1-2-3 Pot Roast Margherita Pizza Chickpeas fry Simple stovetop Mac & Cheese Apple Cinnamon Oatmeal Muffins 1-2-3 Pot Roast Margherita Pizza Chickpeas fry Simple stovetop Mac & Cheese Grilled Zamburiñas (small scallops) Kada prashad Italian Corn Chaat Maha Ashtami Sandhi Puja Thali: Luchi, Cholar Dal, Tomato Chutney & Kesari Halwa Pescador Salad Macroni with chicken sausage Keto Lasagna Homemade Paneer Simple stovetop Mac & Cheese Sana makki tea Grilled Zamburiñas (small scallops) Kada prashad Italian Corn Chaat Maha Ashtami Sandhi Puja Thali: Luchi, Cholar Dal, Tomato Chutney & Kesari Halwa Pescador Salad Macroni with chicken sausage Keto Lasagna Homemade Paneer Simple stovetop Mac & Cheese Sana makki tea