Recipe by AMY
"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."
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eggs, lightly beaten
grated fresh ginger root
chicken bouillon granules
1 1/2 pounds
skinless, boneless chicken breast halves - cut into 1 inch cubes
oil for frying
This is an excellent recipe and it really does taste like chicken that you would find in an Asian restaurant. I couldn't find regular potato starch but I did find potato pancake mix and it worked beautifully. This is the only way I'll make fried chicken from now on. Thanks Amy!
I didn't like this at all. I thought the chicken was dry and didn't have as much flavor as I wanted. But, I made this dish for a get together and my friends loved it. I was disappointed though, so I don't plan on making it again.
This chicken is absolutely excellent! A thin, crispy, tasty batter covering tender morsels of chicken. I served this chicken with basmati rice and steamed carrots. I check the local supermarked for rice flour and potato starch and found they had rice flour but no potato starch. Then I came across a gluten free all-purpose mix in the same store. The mix listed rice flour, tapioco starch and potato starch as the first three ingredients and thus I decided to give it a try. It worked perfectly. Definitely give this recipe a try. You won't regret it.
Excellent! Japanese chicken just like in the restaurants. I made mine with wings and my 3-year-old son loved it so much he ate 7 pieces.
This was delicious and very easy to make.....the whole family enjoyed it, even Little Miss Picky. If you don't have a deep-fry thermometer, put a wooden utensil into the oil and touch the bottom of the pot. If bubbles rise from there, the oil is hot enough. If A LOT of bubbles rise, it's too hot, turn it down a little! I put paper towels in a pasta plate and kept it in the oven at 170 till all of the chicken was fried. Even the chicken I cooked first was still in good shape when it came time to eat!
Wonderful flavor! Instead of potato starch, I used instant potato flakes, and also used regular flour instead of rice flour. I even omitted the chicken granules. Still turned out excellent. Will be making this often.
This chicken has a really good flavor. I used regular flour and corn starch. It was really yummy and quick to make.
This is an easy to prepare/cook dish that tastes great. I cooked the 8 serve for 2 of us (fairly large eaters who had not had lunch) and use cornflour(corn starch) instead of potato starch but I did use the rice flour and it turned out perfect. Next time I will be serving it as sticky rice with the chicken on top and a small bowl of some sort of honey sauce to the side. A small garnish of coriander on the rice and chicken would not go astray either. But it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese-Style Deep Fried Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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