Kara-age chicken

Today, small Japanese meal for lunch with kara-age chicken and rice with marinated seaweed. It's very simple: you cut the breast chicken in small bites, and you add fresh ginger and soya sauce and let it for a couple of hours. Then just before fry the chicken in oil you add 
potato starch. And it's ready to be cook. When the chicken is gold, you can serve it. I add a drop of mixed sesame-Japanese pepper on it. Bon appetite. 

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