1Lb.Boneless/skinless breastsThighs will work as well.
Oil for deep fryingPeanut oil or vegetable oil will work
Cut the chicken in bite size. Clean. Pat dry then transfer the chicken to a bowl. Set aside.Mix together the sherry, soy sauce, garlic and ginger in a small bowl. Mix well.Pour the liquid mixture over the chicken. Coat well. Cover with plastic wrap. Refrigerate and let marinate for 30 minutes.
When you are ready to deep fry the chicken. Heat the oil to 350 degrees Fahrenheit in a deep heavy saucepan or deep fryer.In a separate bowl, combine the cornstarch and flour. Mix well. Remove the chicken from the marinade. Discard the marinade. Coat chicken in the corn starch mixture and shake off excess.Deep fry in small batches for 4-6 minutes or until golden and no longer pink in the center. Do not crowd the pan.
Remove the chicken once cooked and place on paper toweled plate. Repeat the steps as necessary.Serve warm with choice of side. Enjoy!
Normally, Sake is usually used. However, you can replace the sake with sherry.It's best to use a timer to assure that the chicken is cooked evenly as you work in batches. This post was originally posted on June 2020, it has been updated with new pictures and video.