Ingredients and Weight:
- Boneless, skinless chicken breasts (1.5 pounds)
- Soy sauce (1/4 cup)
- Rice vinegar (1/4 cup)
- Brown sugar (1/4 cup)
- Sesame oil (1 tablespoon)
- Ginger (1 tablespoon, minced)
- Garlic (1 tablespoon, minced)
- Green onions (1/4 cup, chopped)
- Vegetable oil (for frying)
- Salt and pepper (to taste)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the chicken breasts, soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and green onions. Mix well to coat the chicken.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Heat a large skillet or Dutch oven over medium-high heat. Add enough vegetable oil to come 1 inch up the sides of the pan.
- Remove the chicken from the marinade and discard any excess. Season with salt and pepper.
- Carefully add the chicken to the hot oil. Cook for 5-7 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a paper towel-lined plate to drain.
Nutritional Information:
- Calories: 300 (per serving)
- Protein: 25g
- Fat: 15g
- Carbohydrates: 15g
Dish Characteristics:
- Crispy and flavorful
- Asian-inspired with a hint of sweetness
- Perfect for American taste buds
- Pairs well with rice or noodles
User Comments:
- "This fried chicken was absolutely delicious! The marinade made it so tender and juicy." - Sarah J.
- "The perfect combination of Eastern and Western flavors. My guests loved it!" - John B.
- "I've never had anything like it before. It's now my go-to recipe for fried chicken." - Emily K.
Special Precautions and Tips:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature before frying.
- Don't overcrowd the pan when frying the chicken, as this will lower the oil temperature and prevent the chicken from cooking evenly.
- If you don't have a meat thermometer, check if the chicken is cooked through by cutting into the thickest part of a piece and ensuring the juices run clear.
