Ingredients
-
2
-
1
-
1/4
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1/4
-
1 1/2
-
3
-
1
-
-
-
Directions
Japanese-Style Crispy Fried Chicken Tidbits, This has a delicious thin crispy batter! Rice flour and potato starch can be easily found in the Asian section of you grocery store, potato starch is also known as kakakuriko, do not substitute these for all-purpose white flour, they are what makes the batter extra crispy! Serve this with your favorite sweet and sour sauce see recipe#200031 You may double the recipe but make two separate recipes in two separate bowls, do not double and combine into one bowl , When I finally got my hands on a packet of potato starch, I knew that this was the recipe I wanted to try out, and to my delight, everyone at home loved it Chicken was so crispy yet moist No tweaking necessary Thank you for sharing , I didn’t have the potato starch, so I ended up rolling them in Panko and then frying them These are super easy to make and very delicious! – Thanks for the recipe
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Steps
|
1
Done
|
In a Bowl Combine Eggs With Cayenne *or* Black Pepper, Salt Sugar, Garlic Powder, Ginger Powder, Sesame Oil, Soy Sauce and Bouillon Powder; Mix Well to Combine. |
|
2
Done
|
Add in Chicken Cubes and Toss to Coat With the Mixture. |
|
3
Done
|
Cover and Refrigerate For 35 Minutes. |
|
4
Done
|
Remove from Refrigerator and Add in the Potato Starch and Rice Flour; Mix Well to Combine. |
|
5
Done
|
in a Large Skillet, Wok or Deep Fryer Heat Oil to 365 Degrees. |
|
6
Done
|
Place Chicken (cooking in Batches) in Hot Oil and Fry Until Golden Brown. |
|
7
Done
|
Drain on Paper Towels. |
