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DEEP FRIED CHICKEN TERIYAKI 
1 frying chicken, cut up
1/2 c. flour
1/2 c. cornstarch

SAUCE:

1/2 c. Kikkoman soy sauce
1/2 c. sugar
Dash of garlic powder
Dash of ground ginger

Combine flour and cornstarch and mix well. Roll chicken in flour and cornstarch mixture. Shake off excess. Let stand 20 minutes. Deep fry until done and drain on rack. Keep warm. Combine sauce ingredients. Bring to a boil. Remove from heat immediately. While chicken is warm, dip in sauce. Drain on rack. May put in hot oven for a few minutes while draining to make it crispy and crunchy.
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