Prep 15 mins
Cook 45 mins
Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.
- 2 boneless skinless chicken breasts (cut into bite sized pieces)
For the marinade
- 3 tablespoons soy sauce
- 30 g gingerroot, peeled and grated
- 2 large garlic cloves, peeled and grated
- salt & freshly ground black pepper
For the Coating
- 2 tablespoons cornflour
- 2 tablespoons plain flour
- vegetable oil, for deep frying
- 2 slices lemons, to garnish
- In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
- Place the chicken in the mixture and let sit for 30 minutes.
- Mix the corn flour with the plain flour.
- Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
- Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
- Serve on a bed of salad garnished with a lemon.
Easy to make, delicious to taste! Used tofu (frozen 24hrs then thawed) in place of chicken, also 2x have added 1 tsp of sesame seed oil. Rolling marinaded pieces in corn starch instead of the cornflour mixture works too, just gives it slightly different taste & texture. Absolutely wonderful, everyone loves this recipe! Thank you!
Delicious and so easy to make. I used cornstarch instead of cornflour and it came out beautiful! My husband kept coming back into the kitchen for more pieces while I was frying all of the batches of tori bits. I will make this again and again. Thank you ^ ^
Loveeeeeeee it!! Put 3 T. soy if plan to cook it within the hour. However, I had to learn the hard way to lessen it as I marinated it overnight & it came out a tad too salty. Like other moms who plan for kids' meals, I suggest 2 T soy would be plenty for overnight marination.