Ingredients
1 large skinless chicken breast
½ tsp ginger, minced
1 clove garlic, minced
freshly ground black pepper
¼ tsp sea salt
1 tbsp soy sauce
1 large egg
⅓ cup cake flour
⅓ cup cornstarch, or potato starch
⅓ cup cold water
3 cups oil, for frying
Preparation
Using a meat tenderizer, pound the chicken breast to evenly thin it out. Then cut into strips that are roughly 1 inch wide and 3 inches long.
In a zip-lock bag or air-tight container, add your chicken. Add the black pepper, salt, soy sauce, ginger, and garlic to the chicken. Seal the bag or container and shake to incorporate everything. Marinate for 15 minutes.
Next, fill a large bowl with water and ice, then place a medium bowl in the water. Crack 1 egg into the medium bowl and whisk well.
Sift the cake flour and cornstarch into the whisked egg. Slowly add in the ⅓ cup of cold water and whisk until a batter forms.
Take the chicken pieces from the bag or container and add them into the bowl a few at a time. Coat well with the batter.
In a medium-sized pot or deep fryer, heat oil to 350 degrees F.
Add 2 to 3 pieces of battered chicken into the pot at a time. Fry for about 2 minutes per side or until crispy and golden brown.
