Taiwanese Japanese Fusion Deep Fried Chicken Recipes
TAIWANESE-JAPANESE FUSION DEEP FRIED CHICKEN
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.
Provided by Nyx9013
Categories Lunch/Snacks
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce.
- Add chicken pieces and stir to coat. Cover and refrigerate for about 1 hour.
- Remove bowl from refrigerator, add potato starch, rice flour, tapioca starch to meat, and mix well.
- 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.
Nutrition Facts : Calories 342.5, Fat 15.8, SaturatedFat 4.6, Cholesterol 167.3, Sodium 484.8, Carbohydrate 13.5, Fiber 0.6, Sugar 4.9, Protein 34.7
DELUXE JAPANESE FRIED CHICKEN
Basic fried chicken with an oriental flair. This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook.
Provided by Chilicat
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken and dry pieces with paper towel.
- Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight.
- Deep fry.
Nutrition Facts : Calories 626.4, Fat 39, SaturatedFat 11.2, Cholesterol 286.9, Sodium 2943.8, Carbohydrate 15.8, Fiber 0.4, Sugar 4.5, Protein 49.7
JAPANESE-STYLE DEEP FRIED CHICKEN
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.
Provided by AMY
Categories World Cuisine Recipes Asian Japanese
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- 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 potato 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). 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.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 4.8 g, Cholesterol 98.4 mg, Fat 16.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 327 mg, Sugar 0.4 g
DEEP FRIED SOUL CHICKEN
Make and share this Deep Fried Soul Chicken recipe from Food.com.
Provided by chef G-home
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw out the chicken, add seasoning directly to chicken and mix it up with your hands, sometimes you have to get a little messy (lol) pour flour into a bag or big bowl with a top and add a little pancake mix (pancake mix will add great coloring to the chicken) dump chicken in to the bag/bowl of flour mixed with the pancake mix and shake it up very well so that the chicken will coat evenly so that all of the chicken is covered with flour. shake excess flour off before placing in hot grease so that you don't get the crumb build up at the bottom of your frying pan.
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