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A Southwest Summer: Fried Teriyaki Chicken

A Southwest Summer: Fried Teriyaki Chicken
A Southwest Summer: Fried Teriyaki Chicken
Chef Larry Edwards/Casa de Cuisine

If you are a fan of fried and/or teriyaki chicken, then this may be the only chicken you will ever want to prepare. This very special creation was prepared one night on a dare. During a broadcast to create a dish live on the air, I was asked to fuse a Japanese favorite with a Southwestern favorite. So, I took our Southwestern Fried Chicken and before frying it, marinated it in our recipe for teriyaki sauce.

The result is a wonderful fried chicken with a lovely teriyaki flavor. This is one of those dishes that anyone can make at home and you can use any parts of the chicken you prefer. I usually rely on the thighs as the taste is more rich than other parts of the bird.

Ingredients needed to make Fried Teriyaki Chicken (serves 2):

  • 4 chicken thighs
  • 1 cup very strong tea (4 tea bags for a cup)
  • 2 Tbs. hoisin sauce
  • 1 Tbs. soy sauce
  • 1 Tbs. chili oil
  • 1 tsp. Chinese 5-spice powder
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. garlic powder
  • flour for dredging
  • corn or vegetable oil for frying


  1. Remove any fat from the thighs (there is a difference between "fat" and "skin").
  2. Into a large bowl, whisk all the remaining ingredients, except the oil and flour.
  3. Add the chicken to the marinade and let marinate at least 2 hours in the refrigerator.
  4. Remove the chicken from the marinade and pat dry.
  5. Dredge (coat) the chicken in flour. Let the chicken rest 10 minutes.
  6. Into a medium saute pan or skillet bring 2-inches of oil to 350 degrees on a deep-fry thermometer.
  7. Carefully place the chicken in the pan and fry 5 minutes per side.
  8. Lower the heat to low and cook the chicken 10 minutes per side with a top on the pan.
  9. Remove the chicken to a paper towel lined plate to remove any excess oil before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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