• 2 filleted chicken breasts, cut into bite-sized cubes
  • 3 tablespoons soy sauce
  • 30g (1 oz) ginger,  grated
  • 2 large garlic cloves, smashed and chopped
  • salt and  ground black pepper
  • 2 tablespoons cornflour
  • 2 tablespoons plain flour
  • vegetable oil, for deep frying
  • 2 slices lemon, to garnish
  1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
  2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
  3. Heat the oil to 180oC (350oF) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.
Serve with a Japanese Plum  with Sake Sauce