Chicken Karaage (Japanese Fried Chicken)

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon sake , Japanese rice wine
• 2 teaspoons grated fresh ginger
• 1.5 pounds boneless , skinless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 0.75 cups cornstarch

Instructions

1. 1

   Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.

2. 2

   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

3. 3

   Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.

4. 4

   Fry chicken in batches until golden brown and juices run clear, 2 to 3 minutes. Drain on paper towels or on a wire rack.