Gingery Fried-Chicken Bites


2 tablespoon(s) dry white wine, may substitute apple juice
1 tablespoon(s) (finely minced) fresh ginger, or 1/4 tsp. ground ginger
1/2 teaspoon(s) salt
2 whole(s) (boneless, skinless) chicken breasts, cut into 1-inch cubes
1 cup(s) flour
1/4 cup(s) cornstarch
1/2 teaspoon(s) baking powder
vegetable oil , for deep frying


In medium bowl, mix together wine, ginger and 1/4 tsp. salt. Add chicken and toss to coat. Cover and marinate in refrigerator for 2 hours or overnight.
In large bowl, mix together flour, cornstarch, baking powder, remaining 1/4 tsp. salt and 3/4 cup cold water. Stir marinated chicken into batter.
Pour 2 inches of oil into deep pan and heat over medium heat until temperature reaches 360-degree F on a deep-fry thermometer. Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes per side. Place on paper towels to drain. Serve hot or cold.

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