Japanese-Style Deep Fried Chicken

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.

Prep Time: approx. 20
Minutes.
Cook Time: approx. 20 Minutes. Ready in: approx. 1
Hour 10 Minutes. Makes 8 servings.
Printed from Allrecipes, Submitted by AMY


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
1/8 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

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.

www.allrecipes.com

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