Taiwanese-Japanese Fusion Deep Fried Chicken |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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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. Ingredients:
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.
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