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Japanese-Style Deep Fried Chicken
This is a regular dish of mine now for three years now. For better results, I double the amount of flour and starch (it's worth going out of your way for the correct flour), at least triple the amount of soy sauce and sometime substitute the grated ginger with powdered. Using light peanut oil makes a difference too.
6 users found this review helpful
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Reviewed On:
Jun. 6, 2006
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