The basic sauce for most Japanese cuisine, soy sauce, is a fusion of soybeans, wheat, and salt. Its umami taste is celebrated around the world and can be used for cooking or a condiment. There are many unique places in Japan that specialize in teaching the history and manufacturing of soy sauce. One museum in Saitama serves soy sauce ice-cream, which has exploded as a hotspot for visitors in Japan! Check out more info on the Soy Sauce Kingdom in Saitama here.
This video will show you my family recipe and how I use soy sauce as the basic flavor.
Ingredients for Marinade
30 mL/ 2 tbsp soy sauce
0.24 L/ 1 cup vegetable oil
0.24 L/ 1 cup honey
0.24 L/ 1 cup brown sugar
18 mL/ 1 tbsp water
Ingredients for Breading
0.48 L/ 2 cups flour
0.18 L/ ¾ cup brown sugar
30 mL/ 2 tbsp crushed red pepper
30 mL/ 2 tbsp cayenne pepper
30 mL/ 2 tbsp black pepper
In a large bowl, add ingredients for marinade and mix well. Cover and marinate 0.90 kg of chicken in the refrigerator for at least 1 hour.
In a large bowl, whisk to combine the flour, brown sugar, red pepper, cayenne pepper, and black pepper. Bread the chicken by first dipping it into the egg batter then flour. Repeat the process twice for each piece.
In a large pot or skillet, pour 0.24 L of vegetable oil. Heat over medium-high.
Add the chicken to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, frequently flip 1 minute on each side.
Transfer to a plate, then drizzle with honey, add a pinch of salt and serve.