Chicken Karaage with Rice and Cabbage

Instructions

1. 1

   Cook the rice according to the package directions.

2. 2

   Cut the chicken into 1.5-inch pieces and toss with the soy sauce, grated garlic and grated ginger. Marinate 15 minutes.

3. 3

   Heat 1 inch of oil in a heavy pot or deep skillet to 350°F.

4. 4

   Drain the chicken, toss it in cornstarch to coat, and fry in batches 5-6 minutes until golden and cooked through (165°F). Drain on paper towels.

5. 5

   Shred the cabbage and serve with the chicken, rice, lemon wedges and mayonnaise for dipping.