Chicken breasts, cut into bite-size pieces
1 beaten egg
1/2 c. soy sauce
10 tsp. sake (Japanese wine)
5 tsp. parsley, flaked or chopped
1/2 tsp. ginger, grind the ginger root
3 scallion leaves, chopped
1/2 c. Mirin (sweetened rice wine) or 1 tsp. sugar
1/2 tsp. chopped garlic
1 c. cornstarch

Put all ingredients (except cornstarch) into a bowl with chicken. Leave 40 minutes. Take chicken out of bowl. Put chicken in a plastic bag with cornstarch. Shake it. Fry chicken well.