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: 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: 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.

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33 users found this review helpful

Reviewer:

MADSISTER

Cooking Level: Expert

Home Town: Rocanville, Saskatchewan, Canada

Living In: Vancouver, British Columbia, Canada

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: 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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24 users found this review helpful

Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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: 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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18 users found this review helpful

Reviewer:

SWEETSIN26

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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14 users found this review helpful

Reviewer:

trinitys_mom

Cooking Level: Intermediate

Home Town: Cohutta, Georgia, USA

Living In: Dalton, Georgia, USA

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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14 users found this review helpful

Reviewer:

Danyul

Cooking Level: Expert

Home Town: Canberra, Australian Capital Territory, Australia

Living In: Vancouver, British Columbia, Canada

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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12 users found this review helpful

Reviewer:

DIESELGIRL77

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