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. 13, 2001

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.

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31 users found this review helpful

Reviewer:

LENARAPONI

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!

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45 users found this review helpful

Reviewer:

PHOENYXREGAL

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.

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11 users found this review helpful

Reviewer:

KC-AT-BAT

Reviewed: May 8, 2003

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

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9 users found this review helpful

Reviewer:

PAHULU

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!

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8 users found this review helpful

Reviewer:

Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

Reviewed: Nov. 18, 2003

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

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3 users found this review helpful

Reviewer:

KAZIEG

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.

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4 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

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.

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24 users found this review helpful

Reviewer:

CAROWIN

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!

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2 users found this review helpful

Reviewer:

JDOORNBOS

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.

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2 users found this review helpful