Japanese-Style Deep Fried Chicken

Name: Japanese-Style Deep Fried Chicken
Total time: 30 min
Yield: 8 Servings
Ingredients: 🧂 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; 🥚 2 eggs, lightly beaten; 🍗 1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes; 3 tablespoons potato starch; 1 tablespoon rice flour; oil for frying

Cost $12.5, save $8

Source: Recommended by CookPal

30 Min
8 Servings
$12.5

Japanese-Style Deep Fried Chicken

Cost $12.5, save $8

Source: Recommended by CookPal

30 Min
8 Servings
$12.5

INGREDIENTS

Seasoning
- 🧂 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
Base ingredients
- 🥚 2 eggs, lightly beaten
- 🍗 1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
- 3 tablespoons potato starch
- 1 tablespoon rice flour
- oil for frying

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

256

Calories

21
Protein
5
Carbs
17
Fats

💡 To ensure crispy fried chicken, use joshinko (rice flour) and katakuriko (potato starch) available in Asian markets.Letting the chicken marinate in the spice mixture ensures maximum flavor penetration.Maintain oil temperature to ensure even cooking and crispy texture.