Japanese Fried Chicken

If you love Japanese bento box lunches...this will delight you. From Canadian Living Magazine.

1/4 chicken broth
2 TBSP grated gingerroot
1 tsp salt
1/4 tsp minced garlic
1 lb boneless skinless chicken thighs (500g)
2/3 cup cornstarch
Vegetable oil for deep frying
half lemon, sliced

• In bowl whisk together broth, ginger, salt and garlic; set aside.
• Cut chicken into 1-inch cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
• In separate bowl, toss chicken, a few pieces at a time in cornstarch.
  
• In large saucepan or wok, heat oil to 350'F. Deep fry chicken a few pieces at a time (about 3 minutes or until juices run clear when chicken is pierced). Transfer to paper towel to drain and serve with lemon slices.
  

4 servings. about 347 cal, 22 g pro, 19 g total fat