FRIED CHICKEN (asian style)

1 whole chicken breast deboned (Marin Sun Farms)

Marinate Chicken:
clove of garlic, slice of ginger
rice wine vinegar
salt and pepper

Batter:
1 egg
1/4 cup cornstarch
2 tablespoon flour
canola or peanut oil
water
pinch of baking powder
pinch of sugar

Cut each deboned chicken breast into 4 pieces, with a chinese cleaver.
Marinate chicken. Using a garlic press squeeze garlic and ginger over chicken, add a splash of rice wine vinegar, salt, pepper.
To make batter, beat one egg until frothy, adding about 4 spoons of (canola or peanut) oil (about equal parts egg to oil), continue beating.
Add equal amounts of water and beat for about 2 minutes.
Add about 1/4 cup cornstarch until thick.
Add 2 tablespoon flour to make thick, consistency: should run from fork in strings.
Add a pinch of baking powder to make crispy.
Heat canola or peanut oil and deep fry until lightly golden brown and crispy.