Sometimes only real fried chicken—not the baked kind—will do. And that's totally cool, especially when you have a special twist on it, like this Japanese recipe. It's super easy and still full of flavor thanks to a four-ingredient marinade. Fry the chicken in coconut oil since it has a high smoke point. 

7 Ingredients

  • 1/2 cup hoyu (reduced-sodium tamari soy sauce)
  • 2 cloves garlic, grated
  • 2 teaspoons peeled and grated fresh ginger
  • 1 tablespoon sesame seeds
  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 1 cup all-purpose flour
  • 4-5 cups coconut oil

Nutrition Facts

    For 1 serving out of 4
  • Calories 811
  • Protein 52 g
  • Carbs 27 g
  • Fiber 1 g
  • Sugars 1 g
  • Sodium 2199 mg
  • Fat 56 g
  • Saturated 41 g
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Directions

<ol> <li>In a medium bowl, whisk together shoyu, garlic, ginger, and sesame seeds until well combined. Place chicken in a small airtight container and marinade over chicken. Seal container and marinate chicken for about 30 minutes in refrigerator, turning chicken halfway through.</li> <li>Remove chicken from marinade, shaking off any excess liquid, and transfer to a plate.</li> <li>Place flour on a small baking sheet and coat each piece of chicken, shaking off any excess.</li> <li>In a large skillet or Dutch oven, heat coconut oil over medium-high heat until oil begins to simmer. Reduce heat to medium; do not let oil smoke. Cover a second small sheet pan with three layers of paper towels. Place next to the stove.</li> <li>Carefully place chicken into hot oil. (Don&rsquo;t put too much chicken in at once, as it will cause the oil temperature to drop sharply.) Cook both sides of chicken in oil until a beautiful brown color develops and chicken is cooked through. Carefully remove chicken with tongs or a large slotted spoon, and transfer to the paper towel-lined sheet to drain excess oil.</li></ol><p><em>Recipe reprinted with permission from </em><a href="http://www.harpercollins.com/9780062388735/clean-green-eats" target="_blank">Clean Green Eats</a><em> by Candice Kumai.</em></p>

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