Tori no kara-age

2 boneless chicken breasts, cut into bite-sized cubes

Marinade:
3 tablespoons soy sauce
A chunk of fresh ginger, peeled and grated
2 large garlic cloves, peeled and grated
Salt and freshly ground black pepper

Coating:
2 tbsp. cornstarch
2 tbsp. plain flour
Vegetable oil, for deep frying
2 slices lemon, to garnish

Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
Mix the cornstarch with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated. Heat the oil to 350 and deep-fry the chicken pieces for 4-5 minutes or until golden brown. Garnish with the sliced lemon and serve.