Japanese Style Crispy Fried Chicken Tidbits
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 recipe#200031. You may double the recipe but make two separate recipes in two separate bowls, do not double and combine into one bowl.
Steps
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 in hot oil and fry until golden brown.
Drain on paper towels.
Ingredients
eggs, cayenne pepper, salt, sugar, garlic powder, ginger powder, sesame oil, soy sauce, chicken bouillon powder, boneless skinless chicken breasts, potato starch, rice flour, oil