'2-3 boneless, skinless chicken breasts, cut into bite-sized pieces'
salt to taste
'1 tablespoon of thyme'
'' (ginger paste) according to recipe below'
Oil for frying
To make the ginger paste:
'1 1/4 cups all-purpose flour'
'1 teaspoon active dry yeast'
'1/2 teaspoon salt'
'1/2 teaspoon ground ginger'
'1 large egg'
'1 cup whole milk'
'1/4 cup vegetable oil'
'2-3 boneless, skinless chicken breasts, cut into bite-sized pieces'
salt to taste
'1 tablespoon of thyme'
'' (ginger paste) according to recipe below'
Oil for frying
To make the ginger paste:
'1 1/4 cups all-purpose flour'
'1 teaspoon active dry yeast'
'1/2 teaspoon salt'
'1/2 teaspoon ground ginger'
'1 large egg'
'1 cup whole milk'
'1/4 cup vegetable oil'
Wash and pat the chicken pieces dry
Arrange them in a baking dish, sprinkle with salt and thyme, add the ginger paste
Cover and bake in a moderate oven (170°F) for 1 hour
To make the ginger paste: sift together flour, yeast, salt, and ground ginger in a bowl
Add the remaining ingredients and mix until smooth
Remove the chicken from the oven, remove the skin, pat dry with paper towels
In a skillet, heat about 1/2 inch of oil to the desired temperature
Dip the chicken pieces into the ginger paste, 2-3 at a time, and fry until golden brown
Remove with a slotted spoon and drain on paper towels
Serve 6-8 per serving.
