Japanese Recipe for Spicy Marinated Chicken or Tori no Namban Zuke
INGREDIENTS FOR SPICY MARINATED CHICKEN
- 1 whole chicken (cut up into pieces)
- 4 tbsp sake
- 6 tbsp shoyu
- 3 tbsp fresh ginger juice
- Japanese potato starch or cornstarch (for dredging chicken)
- enough oil for deep frying
- 10 okra or ladyfingers pods
- dash of salt
Ingredients for Marinade - 1 leek (sliced)
- 5 fresh ginger root (sliced)
- 2 dried red chillies (soaked, seeded & chopped)
- 6 tbsp sugar
- 3 tbsp sake
- 7 tbsp shoyu
- 4 tbsp Japanese rice vinegar
- 2 tbsp sesame oil
This recipe will provide at least 10 servings.
We hope you enjoy making this delicious Japanese spicy marinated chicken or Tori no Namban Zuke.
- In a bowl, combine the chicken pieces with the sake, ginger juice and shoyu
- Let chicken stand in mixture for at least 30 mins
- Dredge the chicken thoroughly in the potato starch or cornstarch
- Shake off excess starch
- Heat oil in fryer or skillet and deep-fry the chicken pieces till you achieve a nice brown color
- Drain off excess oil on paper towel
- Placed chicken in a large mixing bowl
- In a saucepan, combine the ingredients for the marinade: leek, ginger root, red chilli peppers, sugar, sake, shoyu, rice vinegar and sesame oil
- Bring the marinade to a boil then turn off heat
- Pour hot marinade over fried chicken pieces
- Leave chicken to stand for 30 mins, turning once
- Boil okra pods in salted hot water till they turn bright green
- Remove and drain water
- Arrange chicken pieces on the plate
- Serve with okras on the side
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