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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
ginger root	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
chicken bouillon granule	1/8	teaspoon		605.2014	0.0	134.6403	3.4
chicken breast half	1 1/2	pounds	skinless boneless cut	605.2014	0.0	134.6403	3.4
potato starch	3	tablespoons		605.2014	0.0	134.6403	3.4
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.