Meat and Poultry Recipes - Crispy Fried Chicken Chunks

Ingredients

• 2 teaspoons fresh ginger juice

• 1 clove garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon sake

• 500g (1lb) chicken breast, cut into bite-sized chunks

• 90 g (2/3 cup) cornstarch Oil for deep-frying

• lemon wedges for garnish

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Method:

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.