Ingredients:
2 tablespoons mirin (read *NOTE) or 2 tablespoons dry white wine ( read *NOTE)
1 tablespoon fresh ginger, finely minced
1 garlic cloves, minced or 1/2 teaspoon salt-free garlic powder
1/2 teaspoon salt, divided
1 1/4 lbs chicken strips
1 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
vegetable oil, for frying
green onions, slices for garnish
Directions:
*NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
Serve hot or at room temperature.
Servings: 6
Time preparation: 120 min.
Time total: 135 min.