Japanese-Style Deep Fried Chicken
If you have an affinity for Japanese cuisine, you're bound to adore this dish. It boasts a delightful crispiness that even my friends appreciate. You can easily acquire joshinko (rice flour), katakuriko (potato starch), and sesame oil at an Asian market, and if you reside in a larger city, you might even find them at your local American grocery store. Both joshinko and katakuriko impart no distinct flavor compared to regular flour, but they play a pivotal role in achieving that perfect crispiness for your fried chicken. Be cautious not to use overly sweet or excessively salty soy sauce in this recipe.
Ingredients
- 2 eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger root
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ⅛ teaspoon chicken bouillon granules
- 1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
- 3 tablespoons potato starch
- 1 tablespoon rice flour
- oil for frying
Instructions
- 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.
- Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
- 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.
Nutrition
Calories: 256kcalCarbohydrates: 5gProtein: 21gFat: 17gSaturated Fat: 3gCholesterol: 98mgSodium: 327mgPotassium: 189mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!