Fluffy Chicken Fritters

Fluffy Chicken Fritters

I made these chicken fritters. Fluffy, tender, and juicy by using baking soda.

Ingredients: 3 to 4 servings

Chicken breast
2 fillets (about 400 g)
Salt and pepper
to taste
* Chicken soup stock
1 teaspoon
* Garlic powder
1 teaspoon
* Baking soda
1/2 teaspoon
* Soy sauce
1/2 teaspoon
* Cooking sake
2 tablespoons
* Milk
2 tablespoons
◆ Egg
◆ Cake flour
3 tablespoons
◆ Katakuriko
4 tablespoons


1. Remove the skin and excess fat from the chicken, make shallow cuts into the fillets, lightly season with salt and pepper, then rub in.
2. Using a rolling pin or the back of a knife, pound the chicken to even out the thickness, then slice into strips about the thickness of your forefinger.
3. Put the chicken in a resealable plastic bag, add the * ingredients, then thoroughly rub them into the chicken. Seal the bag and let sit in refrigerator for over 30 minutes.
4. Add the ◆ ingredients to the bag from Step 3, rub in well, deep fry for 3 to 4 minutes in 170°C oil, then drain excess oil on a rack. After about 5 minutes, deep fry a second time for 1 minute at 180°C. They're now ready to serve.
5. If you don't have garlic powder, substitute with tubed packaged garlic or grated garlic.
6. I love these with honey mustard sauce. Make some of your own out of equal parts mustard, mayonnaise, and honey, with 1/2 part condensed milk and a tiny bit of soy sauce.
7. My daughter loves these with Aurora sauce.

Story Behind this Recipe

I had some baking powder to use up.