Recipe by Kittencal@recipezazz
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.
Top Review by Ilovemy4kids
When I finally got my hands on a packet of potato starch, I knew that this was the recipe I wanted to try out, and to my delight, everyone at home loved it. Chicken was so crispy yet moist. No tweaking necessary. Thank you for sharing.
- 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 See How It's Made
- 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.