Once golden brown, remove from the oil and place on a wire rack in a rimmed baking sheet to cool. Shake off the excess flour and place on a rimmed baking sheet before repeating with the rest.Ĭarefully lower the chicken into the frying oil in batches and fry for 3-4 minutes. Whisk to combine.Īdd a generous amount of chicken into the flour and toss until thoroughly coated. While the oil heats, coat the chicken by combining all-purpose flour and cornstarch in a medium-size bowl. In a heavy bottom 5 quart pot, add in enough oil for frying (2.5” deep) and bring to 375F. Cover with plastic wrap and marinate for at least 1 hour or overnight in the fridge. To the chicken, add in grated ginger and garlic, Shaoxing wine, soy sauce, and toss together to combine. Start by cutting the chicken into bite-size pieces.
