Japanese-Style Crispy Fried Chicken Tidbits

• 2 eggs, light beaten
• 1 pinch cayenne pepper (can use 1/2 teaspoon black pepper)
• 1/4 teaspoon salt (I use 1/2 teaspoon seasoned salt)
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon chicken bouillon powder
• 1 1/2 lbs boneless skinless chicken breasts (cut into 1-inch cubes)
• 3 tablespoons potato starch (katakuriko)
• 1 tablespoon rice flour (joshinko)
• oil (for frying)

1. In a bowl combine eggs with cayenne *or* black pepper, salt sugar, garlic powder, ginger powder, sesame oil, soy sauce and bouillon powder; mix well to combine.
2. Add in chicken cubes and toss to coat with the mixture.
3. Cover and refrigerate for 35 minutes.
4. Remove from refrigerator and add in the potato starch and rice flour; mix well to combine.
5. In a large skillet, wok or deep fryer heat oil to 365 degrees.
6. Place chicken (cooking in batches) in hot oil and fry until golden brown.
7. drain on paper towels.

eggs, cayenne pepper, salt, sugar, garlic powder, ginger powder, sesame oil, soy sauce, chicken bouillon powder, chicken breasts, potato starch, rice flour, oil

Taken from www.food.com/recipe/japanese-style-crispy-fried-chicken-tidbits-216827 (may not work)