Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.
2 teaspoons fresh ginger juice
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sake
1lb. chicken breast cut into bite sized chunks
2/3 cup cornstarch
Oil for deep frying
Lemon wedges for serving
Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.
After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.
Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.
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