Tokyo Fried Chicken

So what can I say, I'm easy. My friend made a statement that he wanted Tokyo Fried Chicken and I'm like, what's that? I've had the Korean style fried chicken, made with garlic and soy, delish! Alas, it was at the newly opened Kyochan near Korean Way in NYC. They had the most tastiest fried, grilled, honey-barbecue chicken and croquettes were amazing. But, thats another blog post.

Anyway, I was curious and wondered what was in Tokyo Fried Chicken? So, I did a recipe search, whoa, only 3 ingredients and marinating. I can do that. This is the easiest and lightest (as it doesn't use the American (Southern-style) breading that is usually used) Fried Chicken you'll ever make. You get the flavor of the marinade and chicken without all the breading clouding your senses.

Soy sauce, Sake, and grated ginger. That's it. Yeup, that's all. Cornstarch/Potato starch to coat and oil to fry. I used drumettes, because this is a snack food, not a meal deal. Now, I followed the recipe, but when I make it again, I will most likely add a bit more soy sauce. Otherwise, it was tasty.

My curiosity has been assuaged.