4 chicken breast fillet, cut into bite sized pieces
4 tablespoons Kikkoman Soy sauce
1 to 2 inches of fresh ginger grated
4 sprigs of spring onions finely sliced
Put all prepared ingredients into a large bowl and marinate for at least an hour, and can also be left in an airtight container for up to 24 hours.
When ready to eat, heat up the oil in deep pan or a wok. Use Canola or vegetable oil. Dip the chicken pieces into cornflour or tapioca flour, the latter will make a crispier end result. Carefully drop the pieces of chicken into the oil when the oil has heated. Fry for approx.3-4 minutes and turn and move the pieces around and fry for another 3-4 minutes – depending on how large your pieces of chicken are. Enjoy while hot.