One traditional way of frying chicken in Japan. The potato starch creates a pleasant, crispy coating.
- Cooking time
- 15 minutes
- Nutrition information is for one serving.
- *This style of frying also works well with pork, mackerel, salmon, and horse mackerel.
*Cornstarch may be substituted for potato starch.
- Cut the chicken into bite-size pieces and marinate in (A) for 10 minutes, turning occasionally.
- Coat (1) with starch, and fry in vegetable oil heated to 170-180 C (340-350 F).