Name: Non Gluten Pumpkin Bread | Japanese Rice Flour
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Japanese Non-Gluten Rice Flour; 1/2 teaspoon baking powder; 1 cup almond flour or another gluten-free flour of choice; 1/3 cup tapioca flour; 1 teaspoon baking soda; 1 teaspoon pumpkin spice; 3/4 cup cane sugar; 1 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1 cup pumpkin puree; 1/3 cup unsalted butter, melted and cooled; 1/3 cup sour cream or plain yogurt; 2 large eggs, lightly beaten

There are various types of fried chicken in the world, and I cannot choose one for the winner. So I like to switch up flavors of the marinade from time to time. In addition to the ingredients in this recipe, you may add 1 – 2 tbsp sugar to make it sweeter if you like more of Teriyaki taste, or add lemon juice if you like tangy taste. I normally marinate meat or fish overnight in the refrigerator because it is ready to cook in the morning. Using plastic bags makes cleanup such a breeze.

YIELD: 2 servings
PREP TIME: 1 hour to marinate
BAKE & STIR TIME: 10 – 15 minutes
RECIPE TYPE: Asian, Dinner & Lunch, Gluten -free

Ingredients

1 lb. Chicken Thigh (with or without skin)
¼ cup Gluten-Free Rice Flour
¼ cup Potato Starch
¼ cup Tamari
2 tbsp Sake or White Wine if available
Grated Ginger to taste
Chopped Garlic to taste
Vegetable Oil for Frying

Directions

Step 1

Trim excess fat and skin if you wish. Cut chicken into bite size.

Step 2

Place chicken in a food-safe plastic resealable bag and add Tamari, Sake, garlic, and ginger. Mix well, let the air out and seal. Put the bag in the refrigerator and marinate for at least an hour. (Preferably overnight for chicken with skin.)

Step 3

Mix Gluten-Free Rice Flour and Potato Starch in a bowl or a clean plastic bag.

Step 4

Heat vegetable oil in a pot or pan to 325 degrees Fahrenheit. Drop a tiny bit of the batter in the oil and see if it floats back up. If it does, the oil is ready. If it sinks, the temperature is still low. (You may opt for air-frying instead. Place a sheet of parchment paper in the basket and spray oil over chicken.)

Step 5

Toss chicken in the Gluten-Free Rice Flour mix and coat.

Step 6

Add coated chicken in the hot oil carefully, skin side down if any. Cook for 3 – 6 minutes. Turn and cook for an additional 3 – 6 minutes. Cooking time varies depending on the size. If chicken starts to get burnt, lower heat.

Step 7

When it is cooked, place chicken on a rack or paper towel. Let it sit for a few minutes. Meat still cooks during this process, so do not overcook. (For extra crispy chicken, toss chicken back in Rice Flour mix. repeat step 5 -7 and shorten cooking time.)

Cook’s Notes

• Deep fried chicken on the right and air-fried version on the left in the photo. Pretty close in taste.
• Make sure that the Tamari you use is non-gluten or gluten-free.
• If you cannot marinate for an hour, poke chicken with fork and marinate for at least 30 minutes.
• If you want extra crispy, repeat step 5 -7 and shorten cooking time so you will not overcook it.