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Deep Fried Soy Chicken

Morsels of chicken marinated in soy sauce become a rich reddish brown. Fresh ginger gives a tang to the marinade and is frequently used to accompany chicken in Japanese cooking.

ingredients

serves 4
750 g (1 1/2 lb) boned chicken, skin attached
90 g (6 tbsp) cornflour
vegetable oil for deep frying
1 lemon, washed, dried and quartered
4 sprigs parsley, washed and patted dry

for the marinade

60 ml (4 tbsp) soy sauce
30 ml (2 tbsp) dry sherry
5 g (1 tsp) sugar
pinch of ginger
lemon quarters
parsley sprigs

method

1. Cut the chicken into large bite-size chunks.

2. Mix the marinade ingredients and pour over the chicken.

3. Mix well so that the chicken is evenly covered. Set aside to marinate for 30 minutes.

4. Drain the chicken and coat with cornflour. Wait for a few minutes so that the coating can set.

5. In a small saucepan, heat oil for deep frying to 180°C (350°F).

6. Carefully put the chicken in the oil, a few pieces at a time, and deep-fry for about 3 minutes, until crisp and brown.

7. Remove piece by piece and drain.

8. Serve garnished with lemon quarters and sprigs of parsley.

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