JUNE'S CHICKEN CHASHU

INGREDIENTS

2 packages chicken thighs
1 c. sugar
1 c. sake
1/4 c. shoyu
Mochiko
Salt & pepper
Oil for deep frying

PREPARATION

Debone chicken thighs (2 pkgs).  Season with salt & pepper.  Boil 1 c. sugar & 1 c. sake till sugar is dissolved.  Cool.  Save 1/4-1/2 c. sauce for later use.  Marinate in sauce overnight or if in a hurry 2-3 hours.  Dredge with mochiko.  Fry till golden brown.  Combine remaining sugar-sake sauce with 1/4 c. shoyu.  Dip each piece of chicken & place on rack with pan underneath.  Bake 350 for 15 mins. each side basting frequently.  Cool and slice like chashu.

 

 


 

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