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Garlic Chicken Mitsu Ken Style


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Rate this recipe 3.7/5 (33 Votes)


  • Chicken:
  • 3 pounds chicken drummettes or wings (I used 2-1/2 lb. of boneless thighs)
  • 1-1/2 cups flour
  • 1 cup cornstarch
  • 2 tablespoons garlic salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1 quart canola oil; for frying
  • Garlic-Soy Sauce:
  • 1 cup soy sauce
  • 1 cup sugar - consider lowering to 1/2 cup
  • 1/2 cup water
  • 1/4 teaspoon fresh grated ginger
  • 1 small clove garlic; minced - bump this up to a LOT of garlic
  • 1/4 cup green onions; chopped


Adapted from


Step 1

Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mixture. Refrigerate 30-45 minutes.

Combine all ingredients for Garlic-Soy Sauce; mix until well blended.

Deep fry chicken in oil heated to 365-375 degrees until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.


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