Japanese-Style Deep Fried Chicken

Japanese-Style Deep Fried Chicken

52
AMY 0

"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 1 h 10 m {{adjustedServings}} servings 256 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
  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.
Tips & Tricks
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 52

  1. 66 Ratings

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PHOENYXREGAL
1/25/2004

This is an excellent recipe and it really does taste like chicken that you would find in an Asian restaurant. I couldn't find regular potato starch but I did find potato pancake mix and it worked beautifully. This is the only way I'll make fried chicken from now on. Thanks Amy!

MADSISTER
12/20/2004

This chicken is absolutely excellent! A thin, crispy, tasty batter covering tender morsels of chicken. I served this chicken with basmati rice and steamed carrots. I check the local supermarked for rice flour and potato starch and found they had rice flour but no potato starch. Then I came across a gluten free all-purpose mix in the same store. The mix listed rice flour, tapioco starch and potato starch as the first three ingredients and thus I decided to give it a try. It worked perfectly. Definitely give this recipe a try. You won't regret it.

LENARAPONI
1/25/2004

Excellent! Japanese chicken just like in the restaurants. I made mine with wings and my 3-year-old son loved it so much he ate 7 pieces.