Marinate: 20 minutes
Cook: 10 minutes per slice. (slightly dependant on size of frier)

-2 chicken breasts

– 1 Tbsp. ginger paste
– 1 Tbsp. garlic paste
– 2 Tbsp. soy sauce
– 1 Tbsp. rice wine

– 1/3 green onion
– 1/4 cup soy sauce, vinegar, soup stock
– 1/2 Tbsp. ginger paste
– 1/2 Tbsp. sugar
– 1 Tbsp. seasame oil

– corn starch
– frying oil
– tongs
– medium pot/wok

1. Split the chicken breasts (i.e. cut them in half to make them thinner). Don’t cut through all the way if possible. Marinate in the marinade for ~20 minutes (this is more like a minimum and you can leave it longer but overmarinating sometimes leads to discoloration, burning and other things. If I have to fry chicken first thing in the morning I might let it just marinate over night.) Coat the chicken in cornstarch.

2.Deep fry the chicken, mix the sauce together, eat.

In order to deep fry the chicken, start with a fairly deep pot. Woks are good; medium soup pots are good. Fill it with oil – enough that the breast of chicken will be completely overed by the oil but not so much that there will be overflowing from bubbling and splattering.

Heat oil over medium heat. Drop fleks of cornstarch in it and when they make bubbly sounds put one piece of the cornstarch coated chicken in the oil. Cook until the bottom side is a ligt brownish color, then turn over. When the whole chicken is a medium brown crispy shade, take it out onto a plate layered with a paper towel to absorb the oil. Cut the thickest part of the chicken in half to make sure that it is no longer pink (a meat thermometer could substitute here). If it is still pink, return to the oil for a short time. Careful: this is the most dangerous part of frying since the juice from the chicken will cause a lot of splattering.