Spring Chicken

• 1 pound boneless skinless Chicken Thighs
• 2 teaspoons Soy Sauce
• 3 tablespoons Garlic paste
• 1/2 cup Cilantro
• 1/2 cup Arrowroot
• a large pinches Ajinomoto (optional)
• Canola oil for frying

1. Wash and pat dry chicken. Chop chicken into 1 1/2 to 2 inch pieces. Place in a glass bowl.
2. Chop cilantro finely.
3. Add soy sauce, garlic paste and cilantro to chicken. Stir to mix. Cover and refrigerate 8 hours or overnight for best results.
4. When you are ready to fry, heat oil in a wok or deep saucepan. You should have at least 2-3 inches of oil in the pan.rnCoat chicken pieces with cornstarch and drop gently into hot oil. Fry 4-5 pieces at a time so as not to crowd the pan. Overcrowding will lower the temperature of the oil resulting in a longer fry and oilier chicken. rnFry chicken, turning often till crusty, 6-8 minutes per batch. Drain on paper towels. Keep chicken warm in a low oven while you fry the rest of the pieces.rnServe as an appetizer or part of an Asian meal.

chicken, soy sauce, garlic, cilantro, arrowroot, pinches ajinomoto, canola oil

Taken from food52.com/recipes/55770-spring-chicken (may not work)