Taiwanese-Japanese Fusion Deep Fried Chicken

Fluffkins's Note:

Kind of made this one up after I tried shooting for Taiwanese popcorn chicken but didn't have sweet potato starch. I'd already marinated the chicken in 5 spice powder so by the time I found another recipe online for Japanese-Style Deep Fried chicken, it'd been marinating for about an hour. I didn't have any "fresh grated ginger" so I used powdered ginger, omitted sesame oil altogether (ran out) and Threw it together and voila, a quick pre-dinner snack with somen, ramen noodle or rice. Tastes good, but doesn't reheat as well as I would've liked, so it's not one of those meals you can make a deal in advance. The potato starch I used is called Katakurico, which can be found at most grocery chain stores as well as every Asian market I've been. The sweet rice flour's brand is Mochiko, which I got from a little Vietnamese supermarket.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 2 eggs, lightly beaten
• 2 teaspoons Chinese five spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon powdered ginger
• 1 tablespoon soy sauce
• 2 lbs boneless chicken breasts (cut into 1 inch cubes)
• 3 tablespoons potato starch
• 3 tablespoons rice flour
• 1 tablespoon tapioca starch (optional)
• 1 tablespoon sesame oil (optional)
• oil

Directions:

1. In a large mixing bowl mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce.
2. Add chicken pieces and stir to coat. Cover and refrigerate for about 1 hour.
3. Remove bowl from refrigerator, add potato starch, rice flour, tapioca starch to meat, and mix well.
4. 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.