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Teri Cornflake Chicken
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Description
Chicken Drummettes coated in cornflakes with a Japanese twist! The crispy coating almost defies becoming soggy, even hours after preparation! This was a standard potluck dish that my mom used to bring back in the 70s and is still very popular today!
Ingredients
- ½ cups Soy Sauce
- ½ cups Sugar
- ½ cups Sake
- ¼ cups Mirin (optional)
- ½ cups Flour, As Needed
- 2 whole Eggs, Large, Beaten
- 1 cup Cornflakes, Crushed, In A Ziploc Baggie
- 1 cup Oil, For Deep Frying, More Or Less Depending On The Type Of Pan Used
Preparation
Teriyaki sauce (prepare this first):
Bring to a boil the soy sauce, sugar, sake, and mirin until reduced and thickened enough to coat the back of a spoon.
Chicken preparation:
Coat chicken pieces in flour. Shake off the excess.
Dip into beaten eggs.
Toss pieces in the cornflake bag and shake, shake, shake!
Deep fry in oil until chicken is cooked through.
Drain on paper towels.
Dip into the sauce.
This teriyaki sauce recipe is great for chicken and beef. You can increase the desired amount by just keeping the ratio of 1 part soy sauce: 1 part sugar: 1 part sake.
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7 Comments
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lybrarygirl on 4.28.2010
I tried this with Turkey Cutlets. Great recipe! I’ll be making it again.
sarasoda on 3.23.2010
This was delicious! I ran out of cornflakes and substituted Rice Krispies instead and it was still amazing. My husband loved it and has asked me to save the recipe. We will definitely be making this again and again!
theweddingbelle on 3.20.2010
Made these tonight for dinner – they were great!
Alexandra Zeevy on 3.19.2010
That looks amazing! I will try it in the next few days, will let you know how it turns out! Thanks for sharing!
Lurach on 3.19.2010
This looks fab! I wonder if you could use chicken strips and bake in the oven as well. I may have to give that a try this weekend.