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