STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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“This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time”
READY IN:
2hrs 20mins
SERVES:
4-6
YIELD:
30 pieces of chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. If possible, marinate chicken in salt, sugar, green onion, pepper overnight.
  2. In a bowl mix tapioca starch, rice flour, water, green onion and sugar.
  3. Add chicken to the mix so that it coats the chicken.
  4. In a pan, add oil to deep fry the chicken over medium heat.
  5. Fry chicken until a light golden brown - flip over.
  6. Place finished chicken on plate with paper towel to soak the oil.

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