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Japanese-Style Deep Fried Chicken

4

70 min

Japanese-Style Deep Fried Chicken

Japanese-Style Deep Fried Chicken Photo 1

Time

70 min

Serving

8 persons

Calories

256

Rating

4.00★ (76)

Cuisine

Japanese
Author: Victoria Buriak
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Ingredients

  • eggs, lightly: 2 piece (beaten)
  • salt: 0.5 tsp
  • black pepper: 0.5 tsp
  • white sugar: 0.5 tsp
  • garlic: 1 Tbsp (minced)
  • ginger root: 1 Tbsp (fresh; grated)
  • sesame oil: 1 Tbsp
  • soy sauce: 1 Tbsp
  • chicken bouillon granules: 0.125 tsp
  • skinless, boneless chicken breast halves: 1.5 pound (cut into 1-inch cubes)
  • potato starch: 3 Tbsp
  • rice flour: 1 Tbsp
  • oil for frying: 0 piece

Metric Conversion

Stages of cooking

Japanese-Style Deep Fried Chicken Photo 21
Japanese-Style Deep Fried Chicken Photo 32
Japanese-Style Deep Fried Chicken Photo 43
  1. In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
    Japanese-Style Deep Fried Chicken Photo 2
  2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
    Japanese-Style Deep Fried Chicken Photo 3
  3. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
    Japanese-Style Deep Fried Chicken Photo 4

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