Tokyo Fried Chicken

• (2 -2 1/2 lb) whole chickens, cut into 8 serving pieces, trimmed of wing tips, rinsed, excess fat removed, and patted dry1
• cups teriyaki sauce (Try my "Basic Teriyaki Sauce" recipe)↗2 cups
• cup cornstarch↗1⁄3 cup
• salt↗
• fresh coarse ground black pepper, to taste↗
• cup vegetable oil↗1⁄2 cup

Step-by-step instructions

1. 1

   Place the chicken pieces in a large bowl, pour the teriyaki sauce over the chicken, and toss to coat well. Marinate for 2 hours at room temperature or overnight in the refrigerator.

2. 2

   Remove the chicken from the marinate and drain on paper towels, blotting any excess moisture.

3. 3

   Dust the chicken pieces lightly with the cornstarch; do not coat them. Salt and pepper the chicken pieces.

4. 4

   Heat the oil in a large nonstick skillet over medium heat until hot, but not smoking. Reduce the heat slightly and add as many chicken pieces as will fit without crowding. Fry 6 to 7 minutes per side until golden brown and cooked through. Repeat with the remaining chicken. Serve hot.