Ingredients
2 eggs, lightly beaten
1 tsp SIDS SALT & PEPPER
½ tsp white sugar
1 tbsp minced garlic
1 tbsp grated fresh ginger
1 tbsp sesame oil
1 tbsp soy sauce
⅛ tsp chicken bouillon granules
800 g boneless chicken breast - 2 cm cubes
3 tbsp potato starch or flakes
1 tbsp rice flour
Rice bran oil, for frying
Directions
In a large bowl, mix together eggs, SIDS SALT & PEPPER, sugar, garlic, ginger, sesame oil, soy sauce and bouillon. Add chicken pieces and stir to coat. Cover and refrigerate for 30 minutes.
Remove bowl from refrigerator, add potato starch and rice flour to meat and mix well.
In a large frypan or deep fryer, heat oil to 185°C. Place chicken in hot oil and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
