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Chicken Karaage (Japanese Fried Chicken)
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
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.
Chicken Karaage (Japanese Fried Chicken), recipe
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