Im going to cook this before the year is out...
pretty good recipe strain the sauce before eating.
GARLIC CHICKEN (almost as good as Mitsu-Ken’s!)
3 pounds chicken (boneless, bite-sized, or wings & drummettes)
2 cups flour *(see note)
Oil for frying.
Garlic sauce: (this is the secret!)
2 cups shoyu
2 cups sugar
1 cup chopped garlic (for real, 1 cup!)
½ cup chopped green onion
2 Tbs. sesame oil
1 tsp. Chile flakes
Salt & pepper to taste.
Combine sauce ingredients. Bring to a boil, (sugar will carmelize slightly) and set aside. Dredge chicken in flour & deep fry. Dip in sauce and serve. Serves 12.
NOTES: Have tested the recipe; very similar to Mitsu-Ken’s.
*You may want to use 1 cup cornstarch and 1 cup flour for a crispier frying. Also, suggest straining the sauce before using to eliminate the minced garlic sticking to the chicken pieces! Excellent!
GARLIC CHICKEN (almost as good as Mitsu-Ken’s!)
3 pounds chicken (boneless, bite-sized, or wings & drummettes)
2 cups flour *(see note)
Oil for frying.
Garlic sauce: (this is the secret!)
2 cups shoyu
2 cups sugar
1 cup chopped garlic (for real, 1 cup!)
½ cup chopped green onion
2 Tbs. sesame oil
1 tsp. Chile flakes
Salt & pepper to taste.
Combine sauce ingredients. Bring to a boil, (sugar will carmelize slightly) and set aside. Dredge chicken in flour & deep fry. Dip in sauce and serve. Serves 12.
NOTES: Have tested the recipe; very similar to Mitsu-Ken’s.
*You may want to use 1 cup cornstarch and 1 cup flour for a crispier frying. Also, suggest straining the sauce before using to eliminate the minced garlic sticking to the chicken pieces! Excellent!
No comments:
Post a Comment