Increase oil temperature to 375F, and place your chicken back into the fryer for 1 or 2 more minutes or until golden brown and crispy and an internal temperature of 165F. Then shake off the excess fry the chicken in batches for 5 minutes till just cooked through and a pale golden.
Remove chicken from marinade and toss it into your dredge press the dredge aggressively to the chicken until fully coated. In a large bowl, combine cornstarch, baking soda, and salt to taste.įill a heavy bottom pot with vegetable oil and heat to 325F. In a medium-sized bowl, add chicken ginger, black pepper, generous salt to taste, and toss it together: let it sit for at least 5 min at room temperature or cover with plastic wrap and place in the fridge overnight.
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