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. Do not use sweet soy sauce or too salty soy sauce.

AMY
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.

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

  • In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

255.9 calories; 20.9 g protein; 4.8 g carbohydrates; 98.4 mg cholesterol; 327 mg sodium. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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! Read More
(59)

Most helpful critical review

Rating: 2 stars
10/26/2007
I didn't like this at all. I thought the chicken was dry and didn't have as much flavor as I wanted. But I made this dish for a get together and my friends loved it. I was disappointed though so I don't plan on making it again. Read More
(5)
75 Ratings
  • 5 star values: 53
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
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! Read More
(59)
Rating: 5 stars
12/20/2004
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. Read More
(42)
Rating: 5 stars
01/25/2004
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. Read More
(40)
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Rating: 5 stars
04/12/2010
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! Read More
(35)
Rating: 5 stars
05/02/2004
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. Read More
(24)
Rating: 5 stars
09/30/2005
This chicken has a really good flavor. I used regular flour and corn starch. It was really yummy and quick to make. Read More
(21)
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Rating: 5 stars
12/30/2005
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. Read More
(17)
Rating: 5 stars
09/20/2010
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! Read More
(14)
Rating: 5 stars
07/14/2005
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. Read More
(12)
Rating: 2 stars
10/26/2007
I didn't like this at all. I thought the chicken was dry and didn't have as much flavor as I wanted. But I made this dish for a get together and my friends loved it. I was disappointed though so I don't plan on making it again. Read More
(5)