Sunday, December 28, 2008

Mihana’s Teriyaki Chicken


image: importfood.com/media/teriyaki_chicken_m.jpg

4-6 Servings

5 lbs Chicken Thighs

2 Cups Flour

2 Cups Soy Sauce

½ Cup Sugar

½ Cup Green Onions diced

5 Cloves Garlic minced

½ Tbsp Hot Sauce

½ Cup Worcestershire Sauce

2 Tbsp Garlic Salt

6 Cups Canola Oil

In a bowl combine chicken with garlic salt. Place in refrigerator for 1 hour.

Heat oil in frying pan to 350 degrees.

In a large bowl, combine soy sauce, sugar, green onions, garlic, hot sauce and Worcestershire sauce. Mix together.

Place flour in a large bowl.

Roll chicken in flour and dust off.

In small batches, place in frying pan and fry until golden brown. Internal temperature of 160 degrees.

Place each cooked batch into soy mixture for 2-3 minutes.

Serve on a platter.

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