Asian Fried Chicken (Gluten-Free)

2h
Prep Time

6m
Cook Time

2h 6m
Ready In

"After trying this chicken you will have a new found respect for potato starch. This is gluten-free provided you use a soy sauce that’s expressly labeled G or substitute tamari, There is a two-step process for the frying"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (239.9 g)
Calories 341.7
Total Fat - 4 g
Saturated Fat - 1 g
Cholesterol - 408.2 mg
Sodium - 714.2 mg
Total Carbohydrate - 43 g
Dietary Fiber - 2.1 g
Sugars - 19.1 g
Protein - 32.3 g
Calcium - 32.8 mg
Iron - 5.2 mg
Vitamin C - 10 mg
Thiamin - 0.2 mg

Step 1

Combine the garlic, ginger, soy sauce, sake, sugar, salt, and pepper in a bowl large enough to hold the chicken and stir until the sugar dissolves. Add the chicken and toss to coat. Cover and refrigerate for 1 hour or up to 2 hours.

Step 2

About 30 minutes before you intend to cook the chicken, remove it from the refrigerator and let it sit in the marinade out for 1 hour.

Step 3

Drain the chicken, discard the marinade, and then return the chicken to the bowl. Add the egg whites and stir and turn to coat all the pieces. Add the potato starch and mix well.

Step 4

Heat 2 inches oil over medium heat in a wok or heavy, deep-sided pot until it reaches 325°F (163°C) on a deep-fry or candy thermometer.

Step 5

Fry the chicken in batches, being careful not to crowd the pan, just until the chicken is cooked through on the inside and golden brown on the outside, about 4 minutes. Remove the chicken with a slotted spoon and drain on paper towels or a brown paper bag. The chicken will look done, although it will not be fully crisp yet. Wait until the temperature of the oil returns to 325°F (163°C) before frying the next batches.

Step 6

Heat the oil to 375°F (190°C). Using the slotted spoon, return the chicken to the oil in batches and fry until crisp, 1 to 2 minutes. Drain on clean paper towels and serve immediately.