Japanese Style Fried Chicken  

DakR1972 44M   
104 posts
1/16/2006 8:29 pm

Last Read:
3/5/2006 9:27 pm

Japanese Style Fried Chicken

It's late (well, late for me, anyhow), and I've been racking my brains to come up with something to talk about. I was planning on leaving this until next week, but oh well, I may as well post this now and get it over with.

Japanese Style Fried Chicken!

Joshinko (rice flour), katakuriko (potato starch), and sesame oil can be found at just about any asian market and online at asian food sites. Joshinko and katakuriko taste the same as regular flour, but they really help to make crispy fried chicken.

Original recipe yield: 8 servings.
Prep Time:20 Minutes
Cook Time:20 Minutes


2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
8th teaspoon chicken bouillon granules
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

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.

I haven't tried this particular recipe, but I am going to make it tomorrow night. I'll tell you how it goes afterwards.

I have made a different version of this with just a special Japanese coating that is similar to flour, but made from finely ground bread crumbs, I think. I'll post the instructions for that later.

Right now my bed calls to me. Nighters folkses.

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