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.
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- 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)
- 1In 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.
- 2Add in chicken cubes and toss to coat with the mixture.
- 3Cover and refrigerate for 35 minutes.
- 4Remove from refrigerator and add in the potato starch and rice flour; mix well to combine.
- 5In a large skillet, wok or deep fryer heat oil to 365 degrees.
- 6Place chicken (cooking in batches) in hot oil and fry until golden brown.
- 7drain on paper towels.
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Nutritional Facts for Japanese-Style Crispy Fried Chicken Tidbits
Serving Size: 1 (143 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 197.7
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 1.2 g
- Cholesterol 136.3 mg
- Sodium 379.9 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 0.4 g
- Sugars 0.7 g
- Protein 29.1 g