Japanese-Style Deep Fried Chicken
 
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. 
 
prep time: approx. 20 
minutes. 
cook time: approx. 20 minutes. ready in: approx. 1 
hour 10 minutes. makes 8 servings. 
printed from allrecipes, submitted by amy 
 
 
2   eggs, lightly beaten
1/2 tsp  salt
1/2 tsp  black pepper
1/2 tsp  white sugar
1 Tbsp  minced garlic
1 Tbsp  grated fresh ginger root
1 Tbsp  sesame oil
1 Tbsp  soy sauce
1/8 tsp  chicken bouillon granules
1-1/2 lb.  skinless,
  boneless chicken breast halves - cut into 1 inch cubes
3 Tbsp  potato starch
1 Tbsp  rice flour
  oil for frying
 
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. 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. 
 
www.allrecipes.com 
 
-- 
(ID: 1068) Mirror: rec.food.recipes: Wed, Oct 19, 2005


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