"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Chicken with Leek Sauce Recipe

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This recipe for Fried Chicken with Leek Sauce, by , is from The Shade Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marisa Shade


2 Boneless Chicken Thighs with skin
1/2 T. Sake
1/2 T. Soy Sauce
Potato Starch or Rice Starch or Corn Starch
Oil for frying
1/2 cup Soy Sauce
T. Sake
1 1/2 T. Sugar
2 T. Vinegar (I use Rice)
Red Chili Pepper, Chopped fine

Bring Chicken to room temp. (Very important)
With fork, on skin side, poke holes in Chicken all over
Mix Sake and Soy Sauce in dish just big enough to hold the Chicken
Cut Chicken in half and coat with Sake/Soy mix, give Chicken time to soak in all in.
Heat oil for frying, I use a wooden chopstick to see if the oil is hot enough, if it bubbles at the end in the Oil, it's ready!
Coat Chicken with starch and fry, about 5-10 minutes,
Make Sauce
Slice Leek fine and saute in Oil, not too long, you still want some crunch
Mix Soy Sauce, Sake, Sugar & Vinegar.
Turn off heat and add sauce to Leek
Add Red Pepper
Slice Chicken and dress with Leek Sauce

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I copied this from a Japaneses cooking channel!




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