Ingredients
Method
FOR THE CHICKEN
- Prepare the chicken marinade by whisking together ginger, garlic, soy sauce, black pepper, and salt in a large bowl. Add chicken breasts, ensuring they're well-coated, then cover with plastic wrap and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.
- Create the cornstarch crumble by adding cornstarch to a shallow bowl. Gradually, mix in 1 tbsp. of water at a time until crumbles form, repeating this step around 8 times until half the cornstarch is transformed.
- Once the chicken is marinated, add flour and egg, mixing thoroughly. Lightly press the chicken into the cornstarch crumble, shaking off the excess, then transfer to a wire rack.
- Heat 4 cups of oil to 350°F. For the first-fry, gently submerge 4 to 5 chicken pieces at a time, ensuring not to overcrowd the pot. Fry for 2-3 minutes until lightly golden, adjusting heat if necessary. Transfer the fried chicken to a wire rack and repeat with the remaining pieces, cleaning oil between batches.
- For the second fry, raise the oil temperature to 380°F. Deep-fry 4 to 5 pieces of chicken for another 1-2 minutes until golden brown and crispy. Drain the excess oil on a wire rack and repeat with the remaining chicken.
FOR THE GARLIC LEMON MAYO DIP
- For the lemon garlic mayo dip, whisk together mayo, garlic powder, lemon juice, and salt in a small bowl. Transfer to a dipping bowl and serve!