Japanese-style Fried Chicken

By Matthew Fisher
Servings: Serves 7

Ingredients

• 4 eggs, lightly beaten
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp white sugar
• 4-8 garlic cloves, minced
• 2 tbsps ginger root, grated
• 2 tbsps sesame oil
• 2 tbsps soy sauce
• 1/2 tsp chicken bouillon granules
• 3 lbs chicken breasts, cut into 1 inch cubes
• 6 tbsps corn starch (ideally, potato starch)
• 2 tbsps rice flour
• oil (frying)

Preparation

In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.

Remove bowl from refrigerator, add corn starch and rice flour to meat, and mix well.

In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C), typically medium high or a little higher. 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.