Chicken Karaage (Japanese Fried Chicken)

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon sake (Japanese rice wine)
• 2 teaspoons grated fresh ginger
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 3/4 cup cornstarch

Directions

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

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

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

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