Ingredients

• 2 eggs slightly beaten
• 1 tablespoon fresh ginger root, grated
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 / 2 teaspoon salt
• 1 / 2 teaspoon black pepper
• 1 / 2 teaspoon white sugar
•  1 tablespoon chopped garlic
• 1 / 8 teaspoon chicken bouillon granules
• 1 1 / 2 pounds of skin a half boneless chicken breasts – cut into 1-inch cubes
•  3 tablespoons potato starch
•  1 tablespoon rice flour
•  Oil for frying

Method

1. In a large bowl mix eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce and broth. Add chicken pieces and mix of reporting, Cover and put in refrigerator for 30 minutes.
2.   Remove bowl from refrigerator, add potato and rice flour to meat and mix well.
3.   In a large Skillet or deep fat fryer oil to 365 ° F (185 ° C). Place chicken in hot oil and cook until golden brown. Cook the meat in batches to maintain oil temperature. Drain briefly paper towels. Serve hot.