Ingredients:

• 1lb of Chicken Breast, cut into bite size pieces.
• Canola oil for Frying

 

Marinade Ingredients:

• 1 teaspoon Ginger Powder
• 1 diced clove of Garlic
• 1 teaspoon Black Pepper
• 1/2 teaspoon Chili Powder (or more if you want hotter)
• 2 teaspoon Sweet Paprika
• 1 teaspoon Old Bay seasoning (or similar)
• Dash of Tamari Soy Sauce
• Dash of Cooking Sake
• Dash of Oil

 

Coating Ingredients:

• 2 Cups of Plain Flour
• 1 teaspoon Salt
• 1 teaspoon White Pepper
• 1 teaspoon Sweet Paprika

 

Method:

• Place the chicken pieces in a bowl, add the marinade ingredients (dry first then wet) and then mix together. Leave to marinate in the refrigerator for at least 2 hours.

• Mix the coating ingredients together
• Individually dip each piece of chicken into the coating covering it thoroughly before setting aside on a plate.
• Leave the coated chicken to rest for 15 minutes.

• Heat up your frying pot, and then add enough oil to the pot such that the chicken pieces will be immersed in the oil.
• When the oil is hot enough, bubbles whould start to form if you dip a wooden spatual into the oil, add in the chicken.
• Cook until golden brown.

• Remove the chicken from the pot, and leave behind as much oil a possible.
• Place the chicken on an absorbent paper towel to remove excess grease, and allow the chicken to rest for 5 minutes before eating.

• Enjoy either straight up, with dipping sauce, or Ottogi mayonnaise