I found a recipe recently for Japanese Fried Chicken that I was going to try for dinner tonight. Then I tried to accumulate all the ingredients. Long story short, I rewrote the recipe to work around the ingredients I did find. The first change I made was the potato starch the recipe called for. I did do research and found that you could substitute corn starch, but that seemed too plain so I went to a local market that has several aisles of international foods and started searching. I found two things of interest: Fufu Flour and Corn Flour. Fufu flour is from Africa and this particular one is made from Plantains so I guess I could call this Banana Fried Chicken. Both of these flours are very fine and resemble regular corn starch in texture and coat very well.
1 1/2 pound chicken breasts, cut into bite sized pieces
2 tablespoons soy sauce
2 tablespoons Marsala wine
1 large green onion, sliced thin
salt and pepper
4 tablespoons butter
1/2 cup FUFU flour
1/2 cup corn flour
Chinese hot mustard for dipping
- In a large bowl combine the soy sauce, Marsala wine and green onions.
- Place chicken in bowl and toss to coat. Refrigerate for several hours.
- Drain chicken pieces.
- In a large bag combine the FUFU flour, corn flour, salt and pepper.
- In a large skillet melt butter.
- Place chicken pieces in bag and shake to coat.
- Add chicken pieces to hot butter. When brown and crusty, turn the pieces.
- Drain on paper towels.
- Serve with hot Chinese hot mustard and lemon slices.
By the way, it was really good!
The Creative Girl Party Blog