Japanese-Style Fried Chicken

    Japanese-Style Fried Chicken

    (70)
    32saves
    55min


    67 people made this

    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.

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:55min 

    1. 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.
    2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
    3. 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

    Potato starch and rice flour are available in Chinese / oriental and health shops.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (70)

    Reviews in English (70)

    by
    57

    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!  -  26 May 2002  (Review from Allrecipes US | Canada)

    by
    38

    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.  -  20 Dec 2004  (Review from Allrecipes US | Canada)

    by
    36

    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.  -  13 Nov 2001  (Review from Allrecipes US | Canada)

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