- eggs, lightly whipped - 2 pieces
- salt - 1/2 teaspoonfuls
- black pepper - 1/2 teaspoonfuls
- white sugar - 1/2 teaspoons
- crushed garlic - 1 st. a spoon
- grated fresh ginger root - 1 st. a spoon
- sesame oil - 1 st. a spoon
- soy sauce - 1 st. a spoon
- chicken broth in granules - 1/8 Teaspoons
- pound chicken fillet without skin - cut into 1 small cubes - 11/2 Pieces
- potato starch - 3 st. spoons
- rice flour - 1 st. a spoon
In a large bowl, mix the eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce and broth. Add the chicken pieces, and stir to coat the meat with the mixture. Cover and refrigerate for 30 minutes. Take the bowl out of the fridge, add the potato starch and rice flour to the meat and mix well. In a large frying pan or deep fryer, heat the oil to 365 degrees F (185 ° C). Put chicken in hot oil and fry until golden brown. Cook the meat in batches to maintain the temperature of the oil. Lightly dry on paper towels. Serve hot.
Servings: 8