recipe reviews for:

Japanese-Style Deep Fried Chicken

“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.”

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Reviewed: Apr. 9, 2012

Try using panko instead of going to the trouble of finding the rice flour and potato starch. Lots of big chain supermarkets carry panko in the Asian food section. This tastes great as a breading for fish, too, and those you can broil in the oven. Good stuff!

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Reviewer:

mikialama

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 14, 2012

delicious although i really didnt taste much but its great kinda taste like tempura ! maybe i did somthing wrong idk but it was good

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jackilita

Cooking Level: Expert

Reviewed: Oct. 12, 2011

Couldn't stop eating them. I made them with wings and they reminded me of these ginger flavored wings I used to buy from Chinatown in san Francisco.

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2 users found this review helpful

Reviewer:

StrandedInPoland

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Aug. 31, 2011

very good flavoring! Next time I'm going to drain the marinated chicken before adding the rice flour and potato starch!

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1 user found this review helpful

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Candace

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Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Aug. 20, 2011

Great recipe! If you can't find potato starch, use potato flakes and grind to a "flour" like consistency in a food processor. Mix with the corn starch. I make a big batch and keep on hand for next time. Also, to keep from biting into large pieces of garlic or ginger, grate them. Hope these tips help!

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3 users found this review helpful

Reviewer:

Terri

Reviewed: May 7, 2011

Great recipe! Very easy to make. I used red pepper to give it just a little more spice and I also used corn starch and regular flour. It came out great and the whole family LOVED it!!!

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2 users found this review helpful

Reviewer:

DEBORAHC05

Reviewed: Apr. 6, 2011

I like the twist of ginger and the unique crispiness of this recipe!

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5 users found this review helpful

Reviewer:

larangeles26

Reviewed: Dec. 22, 2010

Didn't have sweet potato starch (just Katakuriko potato starch) to do Taiwanese popcorn chicken and already had the meat marinating with 2 teaspoons of 5 spice powder so I thought I'd do something with this recipe. I used Mochiko sweet rice flour, added 1 tablespoon rice wine, used brown instead of white sugar, had no sesame oil on hand and added 1 tablespoon tapioca starch after my first batch seemed flat. I used white pepper instead of regular and had to add quite a bit more rice flour. This recipe is so versatile - if you eye it, you can't go wrong. Thank you!

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5 users found this review helpful

Reviewer:

Foodie25

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Sep. 17, 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!

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11 users found this review helpful

Reviewer:

trinitys_mom

Cooking Level: Intermediate

Home Town: Cohutta, Georgia, USA

Living In: Dalton, Georgia, USA

Reviewed: Apr. 9, 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!

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21 users found this review helpful