Japanese Crispy Chicken

From: Chef #725332

On Feb 24, 2008

This recipe is good. I'm new at deep-frying so I decided to only fry two thighs and broil the other parts of a whole chicken. The broiled chicken turned out fine, I just might suggest increasing the sake,soy, and sugar (since I'm not a big fan of the balsamic flavor). However, the fried thighs were a mess (this may be because I don't have a temperature controlled deep-fryer and the thighs were skinless). They were charred and burned because the inside wasn't cooking (so I had to cut them to allow the oil to reach the inside). I would suggest frying boneless bite-size pieces of chicken instead of whole thighs.

From: Ilovemy4kids

On Dec 2, 2007

This was LOVED by all my children. I used chicken breast, but other than that, followed the recipe faithfully. Thank you so much for sharing.

From: Hey Jude

On Jul 24, 2004

I fully intended to make this dish as Tomoko wrote the recipe (dusted with cornstarch and fried in oil). However, the day turned unbearably hot on us and I couldn't bear to heat up the kitchen with hot oil so I grilled the thighs outdoors, turning and basting with the marinade. They were delicious! I'll definitely cook them the 'real' way as soon as our weather cools off! Thanks for this recipe Tomoko!

From: suzqwest

On Apr 24, 2005

Great recipe! I did it a little differently, but I still gave it 5 stars because I did make the marinade exactly as the recipe said. I didn't have thighs, so I used boneless skinless breast cut into bite sized pieces, cornstarched them, and fried them. Then I boiled the leftover marinade and added some cornstarch as a dipping sauce. Absolutely wonderful! Next time I will try the grill idea suggested by someone else, to make them healthier. Thanks!