Chop up the chicken breast finely. (You can use ground chicken instead.)
Marinate the chopped up chicken in the ◎ ingredients.
Chop up the same volume of onions as there is chicken, to about the same fineness. Mix the chicken and onion with katakuriko just before deep frying.
Carefully drop spoonfuls of the mixture into oil. If you break one of the nuggets in half it looks like this. It may be a bit hard to see though.
Serve with salt and lemon, or yuzu and ponzu sauce.
I deep fry the nuggets in 170°C or so oil.
Story Behind this Recipe
I saw a photo of this by a blogging friend, and thought "This should go so well with beer!" so I adapted it. When chopping up the chicken and onion, you can use a food processor if you like.
Please adjust the amount of ginger, garlic and soy sauce to your taste. I like to have this with beer, so I add a lot of all three. Be generous with the katakuriko to prevent the nuggets from falling apart while frying them. Cut the chicken and and onion as finely as you like (they are easier to fry if you cut them up pretty finely). You can use grated garlic and ginger from tubes.