Marinate the chicken in the soy sauce for 1 hour in the refrigerator. Drain the chicken. Fill a small deep saucepan no more than one-third full with oil and heat to 165°C (329°F). Deep-fry the chicken for 10 minutes. Remove with a slotted spoon, drain on paper towel and cool. Chop into 2 cm (¾ inch) pieces, then blitz until fluffy in a small food processor (or pound using a mortar and pestle).
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