Asian Chicken Nuggets

• 1 lb boneless chicken thighs
• vegetable oil, for deep-frying
• cornstarch
• 2 tablespoons dark soy sauce
• 2 tablespoons sake
• 1 teaspoon fresh ginger juice
• 2 egg whites
• 2 -3 tablespoons cornstarch
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped ginger

1. Cut the chicken into 1 inch squares.
2. Combine the seasoning ingredients and marinade for about 30 minutes.
3. Preheat the oil to a low deep-frying temperature (330 F).
4. For the batter, beat the egg whites until frothy but not stiff.
5. Add the cornstarch and mix well.
6. Add the green onions and ginger.
7. Dredge the chicken in cornstarch and then cover well with coating mixture.
8. Deep-fry the chicken.
9. Remove from oil before the chicken becomes overly brown.
10. It should fry gently.
11. Drain on some absorbent kitchen towels and serve.
12. Sprinkle some chopped green onions as garnish if you wish.

chicken thighs, vegetable oil, cornstarch, soy sauce, sake, ginger juice, egg whites, cornstarch, green onions, ginger

Taken from www.food.com/recipe/asian-chicken-nuggets-509634 (may not work)