Chicken Agemono is Japanese rather than Chinese, it is
redolent of the flavours of the orient. It is
quick and easy to prepare and makes a wonderful starter
to a Chinese meal, served in a bowl with a selection of
savoury and spicy dips.
700g/1 1/2lb boned and skinned chicken breasts
4 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon ginger juice (including a little grated
vegetable oil for deep frying
1) Cut the chicken into large bite-sized chunks. Mix the
marinade ingredients and pour over the chicken. Mix well
so that the chicken is evenly covered. Set aside to
marinate for 30 minutes.
2) Drain the chicken and coat with the cornflour. Wait
for a few minutes so that the coating sets.
3) In a small saucepan, heat the oil for deep frying to
180 degrees C (350F). Place the chicken pieces in the
oil, a few at a time, and deep-fry for about 3 minutes,
until crisp and brown.
4) Serve in individual portions on warmed plates with
lemon wedges and sweet chilli and soy dips.
Tip: A quick
and easy way to coat the chicken in the cornflour, is to
place the flour in a plastic food bag then drop in all
the chicken bits. Twist the top closed, leaving the bag
full of air, then shake vigorously.