Tori no kara-age (Japanese Chicken Nuggets) Recipe

• 200 grams / 7 oz of boneless chicken breasts
• 3 tablespoons of Shoyu (soy sauce)
• 2 teaspoons of minced fresh ginger root
• 2 to 3 cloves of garlic

• ¼ cup of cornflour
• ¼ cup of plain white flour
• vegetable oil for deep frying
• fresh lemon slices for serving

Peel and finely mince the garlic cloves and fresh ginger. On a clean board cut the chicken breasts into even bite sized pieces, discard the skin and remove any extra fat. Place the chicken pieces into a small bowl along with the shoyu, minced garlicand fresh ginger. Stir to combine and cover the bowl with plastic wrap. Refrigerate the chicken for at least 1 hour to marinate.

Mix the cornflour with the plain flour in a shallow dish. Evenly coat each piece of wet marinated chicken in the flour mixture.

Heat the vegetable oil in a wok or deep frypan. Test the temperature by frying a small cube of bread, when it sizzles to golden brown in 30 seconds the temperature is correct. Deep fry the nuggets in batches for around 4 minutes or until they are just cooked through and dark golden brown, but still tender. Gently lift them out of the oil with a slotted spoon and drain on absorbent kitchen paper. Serve immediately garnished with slices of lemon.

Makes 15 to 20 nuggets.