Ingredients:
4 boneless skinless chicken thighs
3 tblsp of soy sauce (or coconut amino’s)
1 tblsp of sugar or honey
1 tblsp of grated ginger
1 tblsp of grated garlic
1/2 tblsp of rice wine vinegar
1 egg white
Salt and Pepper to taste
For the dry mixes:
1/4 cup of panko breadcrumbs
1/4 cup of corn starch + 3 tablespoons
Method:
Cut chicken into bite sized chunks, then place into a bowl.
Combine the marinade ingredients and mix with chicken, set aside to marinate at room temperature for 15-20 minutes.
After marinating chicken, add in 1/4 cup of breadcrumbs and 3 tablespoons of the cornstarch.
Mix well until it’s formed a pasty consistency and coats chicken evenly.
Sit aside for 10 minutes so coating can adhere.
Preheat your choice of frying oil (2 cups) in a skillet or pot to 350 Fahrenheit.
Add remaining cornstarch to a bowl. Then begin taking pieces of chicken and dip them into the starch to form a dry coating.
Once everyone is coated and oil is up to temperature, fry your chicken pieces (nuggets?) until golden brown.