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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 5, 2005

The chicken was very flavorful and smelled good while cooking. I didn't know what to serve it with though; I think next time I will either use chicken wings to make it, or cut the chicken into smaller pieces(1/2" - 3/4") and serve it as popcorn chicken. Thank you for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LIQUID489

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2005

This is ok, I had better ones. Thank anyways

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SWEETMINDY

Cooking Level: Intermediate

Living In: Harbor City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2005

these turned out great

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KICKSMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2004

my husband and i really loved this recipe. will definately make it again

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ANNIEFANNY52

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

MADSISTER

Cooking Level: Expert

Home Town: Rocanville, Saskatchewan, Canada

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2004

This is a favorite. I make it at least a few times a month. The potato starch and rice flour really help it be as crispy as I like, though I am currently in a place where I don't have access to rice flour, so I can testify that it's fine either way. Be sure to chop your garlic and ginger really fine. I don't think it's as good with big chunks of ginger hanging around. This is great on top of any kind of rice. I love it because it doesn't take an eternity to marinate!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2004

What a disappointment. After all the rave reviews I thought it would be really good. The chicken was tasteless and the chicken wasn't juicy or dry. I marinated the chicken overnight. I wouldn't bother making this again, but for those who want to try it, you might wasnt to double the soy sauce (and sugar to balance out the soy sauce) for more flavor.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MARATHONMOMM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2004

Totally awesome. I had to order the potato starch and the rice flour off the internet (no asian markets around here!) I also used ground ginger instead of fresh grated. The chicken tasted JUST like that from a good restaurant. I served it with a brown sauce from this wensite, it was SOOO good, and I will make it for company, it was easy too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2004

This was a very good recipe. I didn't use eggs and I didn't have any fresh ginger so I just used ground ginger and cornstarch it came out wonderful. Tasted just like the chicken I used to get in Japan.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MISTRESSMAC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2004

Excellent! Make sure your chicken pieces are about the same size before frying, it'll cut out the guess work to see if they are done or not. Great for kids as is, or add a sauce for dipping or to put over rice. Yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JDOORNBOS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

CAROWIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2004

Very good. I was pleasantly suprised at how well this fried chicken turned out considering that I rarely "fry" anything. I had the opportunity to let this marinate all day. The flavor was nice and the batter was very light. My husband didn't act to impressed when he first took a bite, but ended up eating more than any of us and finished off the left-overs. Needless to say I was very pleased with this recipe. Thanks for sharing.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2003

Soooo Gooood!!!! This was delicious! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KAZIEG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2003

Very good- I was surprised at how much flavor it had after just 30 minutes of marinating. I'll be making this often! Thanks for submitting it!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2003

This is the best fried chicken I have found. My friends can't believe I made this. Thanks Amy

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

PAHULU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2003

I was very pleased with the results. The chicken was delicious! I used a bit more garlic than the recipe suggested which turned out very well. Easy recipe, definitely worth the time and effort.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

KC-AT-BAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2002

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!

Was this review helpful? [ YES ]
24 users found this review helpful