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.