Try these terrifying-looking eyeballs that taste great if you’re seeking for spooky Halloween meal ideas. You can feed them to your children as a spooky snack or use them as a garnish for cocktails.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 eggs, lightly beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger root
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ⅛ teaspoon chicken bouillon granules
- 1 ½ pounds skinless, boneless chicken breast halves – cut into 1 inch cubes
- 3 tablespoons potato starch
- 1 tablespoon rice flour
- oil for frying
Instructions
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 327 mg |
| Sugars | 0 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe per the instructions, except that I didn’t have any potato flour, so I used tapioca flour instead. I didn’t have fresh ginger, so I used an equal amount of powdered ginger. The end result was bland. It really needed a sauce of some sort. We poured copious amounts of soy sauce on it to give it some flavor, but even so, neither my son nor I were impressed. I won’t be making this again. I will say, however, that my husband liked it.
I used regular flour and corn starch and was still very satisfied with the results. I’ll definitely make this again.
I like the marinated chicken, but the coating I used coarse sweet potato flour. Also I added an egg to the chicken for better adhesiveness
I have been enjoying “this” recipe for years. It’s called mochiko chicken. Asian/Hawaiian and better the second day.
Excellent dish, easy to make too. The only change I made was to use only rice flour, turned out sensational.
I recommend marinating slightly longer. I used the leftover marinade to make a buttery gravy. To a half-stick of butter, I added 4-5 spoons of the marinade, melted these together over low heat, then added a tablespoon of flour to thicken the sauce. It was yummy with the chicken. The grated ginger in it made the gravy light and fresh.
It was good needed just a little more spice so I’ll adjust it the next time I make it
I finally made it but it was lacking flavor. I was wondering if anyone knows a great sauce to dip in this fry chicken.
Amazing! The chicken turned out tender and delicious. I did however make some changes. Instead of sesame oil I used extra virgin olive oil, potato starch was substituted with sharp or hard flour (I’m not sure how it’s called in english) and I used all-purpose flour instead of rice flour. Otherwise I followed the recipe to the tip and it turned out great. I’m definitely making this again.
I’ve made this a few times and everyone raves about it. A couple tips to try, instead of adding the chopped ginger, grate it and use the liquid from it, some people don’t like biting into ginger. Also after you cook the pieces for a min or so, remove the chicken and let rest on a rack for 1-2 mins, that allows the residual heat from the oil to go through the chicken, and allows the oil to come back up to temp. then re add the chicken for 2nd time, cook for a couple mins then remove again, and let rest, re add for third and last time and cook for a min or so. You’ll find it makes for a much more crispy chicken. Learned that while I was visiting Tokyo last year.
This was really good! Couldn’t find potatoe starch so used instant potatoes, really great flavor and easy to make. I used boneless chicken thighs just because I prefer dark meat. Will make again!
I deboned chicken thighs and cut them into 2 to 3″ squares, as my family is not real big on white meat. I deep fried them at 325 degrees and was glad I did: they turned a beautiful golden brown and tasted so good…tender like I remember the little restaurants in Japan made and so very crunchy. Got to love it!
Turned out well. Substituted corn starch for potato starch & all-purpose flour for rice flour.
Try using panko instead of going to the trouble of finding the rice flour and potato starch. Lots of big chain supermarkets carry panko in the Asian food section. This tastes great as a breading for fish, too, and those you can broil in the oven. Good stuff!
delicious although i really didnt taste much but its great kinda taste like tempura ! maybe i did somthing wrong idk but it was good
Couldn’t stop eating them. I made them with wings and they reminded me of these ginger flavored wings I used to buy from Chinatown in san Francisco.
very good flavoring! Next time I’m going to drain the marinated chicken before adding the rice flour and potato starch!
Great recipe! If you can’t find potato starch, use potato flakes and grind to a “flour” like consistency in a food processor. Mix with the corn starch. I make a big batch and keep on hand for next time. Also, to keep from biting into large pieces of garlic or ginger, grate them. Hope these tips help!
Great recipe! Very easy to make. I used red pepper to give it just a little more spice and I also used corn starch and regular flour. It came out great and the whole family LOVED it!!!
I like the twist of ginger and the unique crispiness of this recipe!
Didn’t have sweet potato starch (just Katakuriko potato starch) to do Taiwanese popcorn chicken and already had the meat marinating with 2 teaspoons of 5 spice powder so I thought I’d do something with this recipe. I used Mochiko sweet rice flour, added 1 tablespoon rice wine, used brown instead of white sugar, had no sesame oil on hand and added 1 tablespoon tapioca starch after my first batch seemed flat. I used white pepper instead of regular and had to add quite a bit more rice flour. This recipe is so versatile – if you eye it, you can’t go wrong. Thank you!