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DEEP-FRIED CHICKEN, JAPANESE HOME-MADE STYLE - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
You will have to experiment there as far as the amounts are concerned.
Nota bene: The Missus, depending upon her “mood” will add grated ginger, reduce the oyster sauce and add rice vinegar, sesame oil or Thai Sweet Chili Sauce. Plenty of scope again to please everyone!
Rice powder, called “yoshinko” in Japanese. I do not know the Chinese or Korean equivalent. That is where you will need a little help from your friends all over the world!
Cornstarch (katakuriko in Japanese).
No salt or pepper needed. Oyster sauce contains enough salt as it is.
Ingredients Per Recipe Qty Common Price Price per Recipe
chicken: thigh chicken only. Breast chicken being too lean, you will end up with dry coarse chicken. Thigh chicken contains the right amount of fat to make for juicy morsels. No skin please, as this will become a different recipe I will hopefully explain one day. Enough for at least 5 pieces a person (probably double for me!) 1 chicken breasts
$3.49 per pound
$1.34
Marinade: Japanese sake (cheap cooking variety). If unavailable, a strong dry white wine should do. Grated garlic. (Chinese) oyster sauce. 1 marinade
n/a
 
Total Recipe $1.34
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