One of our favourite special dinners is when we make Japanese Chicken. It’s zingy and just dang delicious. If I have a lot of chicken pieces, I just double the sauce recipe. The secret with this dish is to be sure to baste it several times.
Since we raise meat birds, we often use our homegrown chicken for this meal.
3 lbs. chicken, cut up and skin on (see Note)
1 egg, beaten
1 cup flour
1 cup butter
I use any type of chicken pieces for this dish. Breasts, thighs, whichever. If you use wings, cut them in half. This is one of our homegrown chickens – nice and big! I’m using drumsticks and thighs tonight.
Dip in beaten egg and then cover them really well with flour.
Fry in butter until deep brown and crisp, turn over part way through the frying time. We always use one of our cast iron deep frying pans. These Lodge cast iron pans are the best, hands down. Over 10,000 great reviews on them.
Put chicken pieces in a shallow roasting pan and pour this sauce over top.
3 tbsp Kikkoman soya sauce
3 tbsp water
1 cup white sugar
1/2 cup vinegar
1/2 tsp salt
Mix it well and pour over chicken in baking dish.
Bake at 350 degrees for 1/2 hour, depending on the size of the chicken. I often have to leave the chicken in for at least 45 minutes, but our chickens are quite large.
Baste the chicken or just turn it over several times, to let the sauce soak in. The more you baste, the better it tastes.
Along with rice and some homegrown garden peas, this is a delicious dinner that everyone loves! Two thirds of the meal is totally homegrown – we love knowing what we are eating! And it’s healthy food!