Fried chicken gets a burst of Asian-inspired flavor in this easy-to-make recipe from TV chef Sarah Mastracco.



Ingredient Checklist


Instructions Checklist
  • Heat oil in a deep heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer.

  • In a medium bowl, whisk together coating mix with water until a medium-thick batter forms. Working in batches, dredge chicken in batter to completely coat and add to hot oil. Cook, turning occasionally, until chicken is cooked through, 4 to 6 minutes. Meanwhile, dredge chiles in batter and add to hot oil; cook until crisp, about 1 minute.

  • Transfer chicken and chiles to a paper towel-lined plate to drain. Serve with slaw and steamed buns. Garnish with lime and cilantro, as desired.

Reviews (2)

25 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5
Rating: Unrated
seriously? Kikkoman Kara-Age soy-ginger seasoned coating mix? i adore martha stewart anything because she is THE consummate teacher of all things wonderful from scratch. BUT... come on... using a mix? there are plenty of shows that use mixes. could ms. mastracco not go a step further and create this from raw ingredients only? i am sad that i had to google to get the low down. :-(
Rating: Unrated
This recipe works fine, but I am working on reducing any oils and fats, so I tried a different idea. I put two larger split chicken breasts in the Kara-Age coating in a ziploc bag, shook it up, and cooked on baking sheet in 375 degree oven for 1 hour, rotating the baking sheet once half-way thru. It is crispy and very simple and tasty!