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Chicken Kaarage
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| 2 | diced chicken breasts |
| 6 tbsp | rice wine |
| sake, alternative | |
| 3 tbsp | soy sauce |
| 1 tbsp | grated ginger |
| 1/2 tsp | sesame oil |
| Corn flour | |
| Oil |
1. Marinate chicken with wine, soy sauce, ginger and sesame oil for at least 1 hour
2. Coat with flour and deep fry until golden brown
Optional: double fry for even crunchier chicken kaarage and stay crunchy longer
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