• Marinate the Chicken: In a large bowl, combine the soy sauce, garlic powder, and grated ginger. Add the chicken pieces to the bowl, ensuring they’re well coated with the marinade. Cover and let sit in the refrigerator for at least 30 minutes, or for the best results, overnight.
• Prepare the Batter: In another bowl, mix the beaten egg, cornstarch, flour, salt, and pepper. This mixture should have a consistency that’s thick enough to coat the chicken well but not too thick that it turns into a dough.
• Coat the Chicken: Remove the chicken from the marinade and dip each piece into the batter, making sure each piece is evenly coated.
• Fry to Perfection: Heat the vegetable oil in a deep fryer or a large pan to 375°F (190°C). Carefully add the chicken pieces to the hot oil, and fry until they’re golden brown and cooked through, about 7-8 minutes. To ensure uniform cooking of each item, refrain from super-crowding the pan.
• Serving: Once cooked, transfer the chicken pieces to a plate lined with paper towels to drain any excess oil. Serve hot, and watch as your creation becomes the talk of the table!

Pro Tips for Perfect Mar Far Chicken

• Marinate for Magic: The longer you marinate, the more flavorful your chicken will be.
• Temperature Matters: Keeping the oil at the right temperature ensures your chicken is crispy on the outside and juicy on the inside.
• Batch Bliss: Fry in batches to maintain oil temperature and ensure even cooking.