Crispy Fried Chicken Chunks
2 teaspoons fresh ginger juice 1 clove garlic, minced 1 tablespoon soy sauce 1 tablespoon sake 500g (1 lb) chicken breast, cut into bite-sized chunks 90 g (2/3 cup) cornstarch Oil for deep-frying Lemon wedges for garnish
    Servings Prep Time
    4 30minutes
    Cook Time
    10minutes
    Servings Prep Time
    4 30minutes
    Cook Time
    10minutes
    Ingredients
    Instructions
    1. 1 Combine the ginger juice, garlic, soy sauce and sake in a mixing bowl. Marinate chicken pieces with mixture in the mixing bowl and let stand for 20 minutes.
    2. 2 Drain chicken and toss lightly in cornstarch, shaking off any excess.
    3. 3 Meanwhile, heat oil to 160˚C (325°F). Fry the chicken, about 4 to 5 pieces at a time, until golden and cooked through, about 4 minutes.
    4. 4 Remove with a slotted spoon and drain on a paper toweling. When oil returns to 160˚C (325°F), add more chicken pieces and repeat until all the chunks are cooked. Keep chicken pieces warm until serving. Arrange on individual plates and garnish with lemon wedges.
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