Japanese-Style Deep Fried Chicken Recipe

Ingredients
<br>- 2  eggs, lightly beaten
<br>- ½ teaspoon salt
<br>- ½ teaspoon black pepper
<br>- ½ teaspoon white sugar
<br>- 1 tablespoon minced garlic
<br>- 1 tablespoon grated fresh ginger root
<br>- 1 tablespoon sesame oil
<br>- 1 tablespoon soy sauce
<br>- ⅛ teaspoon chicken bouillon granules
<br>- 1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
<br>- 3 tablespoons potato starch
<br>- 1 tablespoon rice flour
<br>- oil for frying
<br><p></p>Directions
<br>step 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.
<br>step 2: Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
<br>step 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.
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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

Directions
step 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.
step 2: Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
step 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.

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