2 tsp ginger fresh; grated
2 tbsp soy sauce
450g boneless chicken thighs cut into 1.5
1 tbsp sake (rice wine)
1 bag cornflour (to dip the chicken in)
- Mix the ginger, soy sauce, and sake in a bowl.
- Add the chicken, give it a stir and leave it to marinade for about 30 minutes.
- Dip the chicken pieces in the cornflour to coat them.
- Fry in splash of vegetable oil until brown (about 7-10 minutes).
Keep turning the chicken in the pan and don't have the oil too hot - it needs to fry nicely but obviously you need it to cook through. You don't need too much oil.