Japanese-Style Crispy Fried Chicken Tidbits
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 eggs, light beaten
- 0.25 ml cayenne pepper (can use 1/2 teaspoon black pepper)
- 1.23 ml salt (I use 1/2 teaspoon seasoned salt)
- 2.46 ml sugar
- 2.46 ml garlic powder
- 1.23 ml ginger powder
- 14.79 ml sesame oil
- 14.79 ml soy sauce
- 1.23 ml chicken bouillon powder
- 680.38 g boneless skinless chicken breasts (cut into 1-inch cubes)
- 44.37 ml potato starch (katakuriko)
- 14.79 ml rice flour (joshinko)
- oil (for frying)
directions
- In a bowl combine eggs with cayenne *or* black pepper, salt sugar, garlic powder, ginger powder, sesame oil, soy sauce and bouillon powder; mix well to combine.
- Add in chicken cubes and toss to coat with the mixture.
- Cover and refrigerate for 35 minutes.
- Remove from refrigerator and add in the potato starch and rice flour; mix well to combine.
- In a large skillet, wok or deep fryer heat oil to 365 degrees.
- Place chicken (cooking in batches) in hot oil and fry until golden brown.
- drain on paper towels.
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