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Crispy Fried Chicken Chunks Recipe
Prep Time | 30 minutes |
Cook Time | 10 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 teaspoons fresh ginger juice
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 500 g chicken breast cut into bite-sized chunks, 1 lb
- 90 g cornstarch 2/3 cup
- Oil for deep frying
- Lemon wedges for garnish
Ingredients
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Instructions
- 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 Drain chicken and toss lightly in cornstarch, shaking off any excess.
- 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 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.