About this recipe:This is a recipe for Japanese-inspired crispy fried chicken. If you like Japanese flavours, you will love this dish. Very crispy, and my friends like it too. The rice flour and potato starch help to make the chicken extra crispy.
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon caster sugar
1 tablespoon minced garlic
1 tablespoon grated fresh root ginger
1 tablespoon sesame oil
1 tablespoon soy sauce
1/8 teaspoon chicken stock granules
675g skinless chicken breast fillets - cut into 2.5cm cubes
3 tablespoons potato starch
1 tablespoon rice flour
1 litre oil for frying
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In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce and stock granules. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
In a large frying pan or deep fryer, heat oil to 185 degrees C. Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on kitchen paper. Serve hot.
Potato starch and rice flour are available in Chinese / oriental and health shops.