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Recipe from: Nan Munro
This is a very simple and very tasty way to do chicken. Unlike other kinds of fried food, it tastes quite light, and maintains its crispness quite well because of the cornstarch coating. It's great piping hot but is equally as good cold.
2 to 4 boneless chicken thighs, depending on how big they are
a piece of fresh ginger about the size of your thumb, grated
3 tablespoon soy sauce
1 tablespoon mirin, sake or sherry
peanut oil for deep frying
Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier. Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of ½ hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.) Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown. Drain well, and eat with a squeeze of lemon juice.