Teriyaki Fried Chicken II

Ingredients

• 1.36 kg (3 lb)chicken wings
• as neededplain flour
• for fryingoil
• 120 ml (½ cup)Aloha shoyu
• 50 g (¼ cup)sugar
• 2 clovesgarlic, minced
• 2.5 cm (1 inch)piece of ginger, grated
• 2 stalksspring onions, chopped
• ½ tspsalt
• 15 ml (1 tbsp)sesame seeds, toasted

Instructions

1. 1

   Mix the marinade

   In a mixing bowl, combine the shoyu, sugar, garlic, ginger, spring onions, salt and toasted sesame seeds.

2. 2

   Marinate chicken

   Add the chicken and leave it to marinate for 2 hours.

3. 3

   Dust with flour

   Lift the chicken pieces from the marinade and dust them in flour.

4. 4

   Deep-fry wings

   Deep-fry the chicken until golden brown.

5. 5

   Drain chicken

   Transfer the fried chicken to paper towels to drain.

6. 6

   Serve portions

   The recipe serves 10–12.

What is teriyaki fried chicken?

Teriyaki fried chicken is a crisp, savoury-sweet take on the Hawaiian pupu tradition of serving small appetisers. This version marinates the wings before frying, so the shoyu, sugar, garlic and ginger flavour the chicken beneath its flour coating.

The combination of a seasoned marinade and a simple flour dusting keeps the preparation straightforward while giving the wings a golden outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 20g protein, 17g carbs, 21g fat.

The chicken supplies most of the protein, while the flour and sugar contribute carbohydrates; the frying oil and chicken skin provide much of the fat. The shoyu and added salt account for much of the sodium. Serve a portion with vegetables and rice, adjusting the rice to suit the rest of the meal.

The marinade's flavour

Shoyu: Aloha shoyu provides the salty, savoury base, while sugar brings sweetness. Garlic and ginger add aromatic warmth, and spring onion and toasted sesame seeds round out the mixture.

Give it time to marinate

Two hours: The recipe specifies a 2-hour marinade, which gives the seasonings time to coat the wings. The listed total time of 50 minutes does not include this marinating period, so allow extra time before frying.

Coating and frying

Flour: Dust the chicken pieces in flour before they go into the fryer. The recipe does not specify how much to use, so add only what is needed to coat the pieces.

Golden colour: Fry until the coating is golden brown, as directed. Work in manageable batches if needed so the pieces can fry rather than crowding the pan.

Drain before serving

Paper towels: Drain the fried chicken on paper towels after cooking. This helps remove excess surface oil before the wings are served.

Serving the wings

The recipe gives a yield of 10–12 servings, making the wings suitable for sharing as pupu or serving alongside a larger meal. Pair them with rice and a simple vegetable side for a more complete plate.

Recipe notes & tips

• Allow the full 2 hours for marinating, in addition to the stated 50-minute total time.
• Use a bowl large enough to coat all the chicken evenly in the marinade.
• Dust the chicken with flour just before frying so the coating stays in place.
• Fry in batches if the pan is crowded, keeping the pieces separated.
• Drain the cooked wings on paper towels before serving.

Variations

• More ginger: Add extra grated ginger to give the marinade a sharper, warmer flavour.
• Extra sesame: Scatter additional toasted sesame seeds over the drained wings.
• Garlicky version: Increase the minced garlic for a stronger savoury note.
• Spring onion finish: Reserve some chopped spring onion to sprinkle over the cooked chicken.
• Less sweet: Reduce the sugar slightly for a less sweet marinade.

Common mistakes to avoid

• Skipping the marinating time: The method calls for 2 hours, so plan ahead rather than going straight to frying.
• Crowding the fryer: Too many pieces at once can interfere with even browning; fry in batches.
• Using a thick flour layer: Excess flour can make the coating heavy; dust the pieces lightly.
• Stopping before golden brown: Follow the recipe's colour cue and fry until the chicken is golden brown.
• Serving without draining: Let the pieces rest briefly on paper towels to remove surface oil.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout; an oven or air fryer can help crisp the coating again.

Frequently asked questions