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: Nov. 12, 2009

Please help me! I am new to this website and so far no one has seen my recipes. I think they are really good and hopefully you will too. Please check them out and review them. They are traditional Bulgarian and are for people who like trying new food and making quick and easy food. =D =D =D =D =D =D =D =D

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Sally

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Reviewed: Sep. 17, 2009

my family liked this one! I also exchanged the potato starch for instant potato flakes. couldnt find ginger root in my grocery store so i used ground ginger about 1 tsp. and used just regular veg. oil. just made the best of what i had. and i will make this again.

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howellx4

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Reviewed: Mar. 27, 2009

We love this recipe. I make it often. I add a bit of baking powder to the mixture also.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Dec. 8, 2008

This is pretty close to the karaage chicken I had in Japan. I made this last Thursday, and today (Monday) my daughter has requested it for dinner tonight. I did not have on hand the rice flour or potato starch, so I had to substitute with regular flour and cornstarch. I can only imagine how much more delicious this dish would be if I had the original ingredients! Definitely will be a repeat dish for my family!

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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Jul. 23, 2008

yummy I did this with a combo of all purpose flour and corn starch and it came out nice and crispy but not too heavy

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Marissa

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 7, 2008

This was certainly good, just nothing spectacular. I did not have potato or rice items so used flour and corn starch. Tasty and the kids enjoyed it.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

Very good! Me and my husband both enjoyed these alot. I will be adding this one to my favorites collection, thank you.

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Amy G

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

This reminded me of when I was a little girl a chinese place in the mall sold little chicken drumsticks that tasted just like this, a couple owed the resturant and it closed after the husband murdered his wife. I didn't think the batter was going to cover but it cooked up very nicely. It was not as crispy as I would have liked it but I used a very hot deep fryer, maybe next time I will pan fry them to be crispy. Very tasty, my children ate them up.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 27, 2007

i'm from Hawaii and this dish is very common. it's called "mochiko chicken" as mochiko is the brand of rice flour/mochi flour that we have here. it costs less than a dollar a box. try adding some oyster sauce to the mix too. delicious!

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vampyra1

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Nov. 3, 2007

u can find potato starch in the kosher section of the supermarket- try to stock up during passover as it is a staple then

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butter

Cooking Level: Expert

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Reviewed: 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.

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SALAMASHANI

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Reviewed: Jun. 4, 2007

Flavors are subtle, and the coating rocks!!!

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cookhealthy

Cooking Level: Expert

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Reviewed: Jun. 2, 2007

I REALLLYY loved this recipe; It was great, simple, and fun to make. im most def. making it in the near future. ^.^

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greatcook`n

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Reviewed: May 19, 2007

Great! I make big batches of it, and freeze them for my daughter, so she can have her favorite chicken anytime! It still is crispy after freezing!

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Erica

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Reviewed: Jun. 26, 2006

We have made this with the rice flour/potato starch and then with regular flower/corn starch and did not notice a difference. It never got really crispy as we would have liked it, but it was still pretty tasty. Letting it marinate overnight gives it better flavor. We might add a few more items to give it more flavor - maybe some (bear with this spelling now) terriki sauce in the mix. Not a bad job however.

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UZIMIKE

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Jun. 6, 2006

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.

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STEVIERAY7

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Reviewed: Dec. 30, 2005

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.

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Danyul

Cooking Level: Expert

Home Town: Canberra, Australian Capital Territory, Australia

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2005

This recipe was great and reminded me of my mom's japanese chicken! I think it's the aromatics of the ginger. I love it and so did my little ones.

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JNETTE_00

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Reviewed: 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.

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SWEETSIN26

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Reviewed: Jul. 14, 2005

this is a great fried chicken recipe. i usually chop more garlic & i agree with one of the reviewers: chop it garlic & ginger really small. i also just used regular flour & cornstarch & it turned out great. sometimes, if i've time, i prepare everything & marinate it overnight. to make it super crispy, oil has to be very hot before you dump chicken pieces in. it's very flavorful. really enjoy making it.

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