Japanese-Style Deep Fried Chicken Recipe

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Most Helpful Positive Review

Jan 25, 2004

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!

—PHOENYXREGAL

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Most Helpful Critical Review

Oct 26, 2007

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.

—SALAMASHANI

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62 Ratings

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Dec 20, 2004

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.

—MADSISTER

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Jan 25, 2004

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.

—LENARAPONI

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Apr 12, 2010

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!

—JULIEKID

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May 02, 2004

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.

—CAROWIN

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Sep 30, 2005

This chicken has a really good flavor. I used regular flour and corn starch. It was really yummy and quick to make.

—SWEETSIN26

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Sep 20, 2010

This is an awesome recipe! Me and my husband loved it. I followed another reveiwers suggestion and just used regular flour and cornstartch. Thanks for the recipe!

—trinitys_mom

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Nutrition

Calories
256 kcal
13%

Carbohydrates
4.8 g
2%

Cholesterol
105 mg
35%

Fat
16.7 g
26%

Fiber
0.1 g
< 1%

Protein
20.9 g
42%

Sodium
327 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Japanese-Style Deep Fried Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 256
Calories from Fat: 150

% Daily Value *
Total Fat 16.7g 26 %
Saturated Fat 2.8g 14 %
Cholesterol 105mg 35 %
Sodium 327mg 13 %
Potassium 189mg 5 %
Total Carbohydrates 4.8g 2 %
** Dietary Fiber 0.1g < 1 %
Protein 20.9g 42 %
** Sugars 0.4g
** Vitamin A 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 10 %
** Thiamin 6 %
** Niacin 97 %
Vitamin B6 25 %
Magnesium 8 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.