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Japanese-Style Deep Fried Chicken

chicken breast, eggs, potato, soy sauce, sesame oil, rice flour, garlic, ginger, sugar

Japanese-Style Deep Fried Chicken -


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.

Read the full directions on


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