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Chicken marinade:
1 large skinless chicken breast (about 125g)
½ tsp minced ginger
1 clove garlic, minced
Freshly ground black pepper
¼ tsp sea salt
1 tbsp soy sauce
Tempura batter:
1 large egg
⅓ cup (45g) cake flour
⅓ cup (50g) cornstarch or potato starch
⅓ cup cold water
3 cups oil for frying
Ty Ling Hoisin Sauce, for dipping