- Cut chicken breast into golf ball-sized pieces – one breast per person
- Mix 1 TBL each sake, sesame seed oil, soy sauce, mashed mango, mirin, sugar, and grated ginger
- Marinate for 30 minutes
- Drain each piece and toss in corn or potato starch
- Ideally, refrigerate on a tray overnight (up to 48 hours)
- Fry in peanut oil at 325-330º until golden brown
- Remove to paper towel to drain while you finish the first fry.
- Fry again at 355-365º
- Put on paper towel to drain, and salt while still hot
