into wedges. Set aside.
Fresh Ginger (1/2 tsp)
Garlic (1/2 tsp)
. Using a garlic press also works!
Tyson® Chicken Breasts (7 oz)
into bite-sized pieces. They should be roughly the same size so they cook evenly.
Put the meat into a resealable freezer bag that is strong enough to hold the liquid. Add
Liquid Shio Koji (0.5 oz)
so it is 10% of the weight of the meat. Add grated ginger and garlic.
Massage the bag to make sure the liquid is mixed and covers the meat. Remove as much air as possible and seal the bag. Marinate for 20 minutes in the fridge.
After marinating time is over, coat the marinated meat with
Potato Starch (1/2 cup)
by tossing it in a bowl.
Add 2-3 cm (1-inch) of
Oil (as needed)
to a pot and start heating over high heat, until it reaches around 350 degrees F (170 degrees C).
Once the oil gets hot, coat the meat with the same bowl of potato starch once again and remove excess powder. Place them in the heated oil carefully.
Fry the meat thoroughly for about 1 1/2 to 2 minutes. Don’t touch them for the first 30 seconds or so until the crust hardens (they will be sticky). Once the crust is hardened, occasionally turn the meat while frying.
Remove them from the oil and keep them resting on an oil drainer for 1 1/2 to 2 minutes. The residual heat will cook the meat during this resting time. You can fry another batch while waiting.
Time for the second fry. Turn the heat up a little bit and make the oil slightly hotter (to make the crust crispy). Put them back into oil and fry them for another 30 seconds to a minute until the crust is lightly browned and crispy, then transfer them to an oil drainer.
Plate the chicken on a plate and serve with lemon wedges.