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This has a delicious thin crispy batter! Rice flour and potato starch can be easily found in the Asian section of you grocery store, potato starch is also known as kakakuriko, do not substitute these for all-purpose white flour, they are what makes the batter extra crispy! Serve this with your favorite sweet and sour sauce see Pineapple Sweet and Sour Sauce. You may double the recipe but make two separate recipes in two separate bowls, do not double and combine into one bowl.
- 2 eggs, light beaten
- 1 pinch cayenne pepper (can use 1/2 teaspoon black pepper)
- 1⁄4 teaspoon salt (I use 1/2 teaspoon seasoned salt)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ginger powder
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1⁄4 teaspoon chicken bouillon powder
- 1 1⁄2 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
- 3 tablespoons potato starch (katakuriko)
- 1 tablespoon rice flour (joshinko)
- oil (for frying)
- 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.