I think this may be from Korean, although three countries claim this dish. There is a lot of flavor here; the original uses soy, but I used low sodium teriyaki. There is the Asian trinity: garlic, ginger, and green onion. Now, the waffle fries are not Japanese or even Asian, not unless it’s a purple sweet potato, then it would be from the Philippines. I’m rambling. It is moist, flavorful chicken in a spicy sauce. Like the best chicken nuggets ever.

1 clove garlic, minced
1 tablespoon ginger, minced
1/4 cup teriyaki sauce
2 tablespoons green onion, diced (use half in marinade and half for garnish)
2 tablespoons apple cider vinegar
16 ounces chicken breast
1 teaspoon black pepper
3 tablespoons mirin
8 ounces rice flour
8 ounces ap flour
1/2 teaspoon salt
16 ounces sweet potato waffle fries
4 ounces yum yum sauce

1 cup cooking oil.

Cut chicken into 1” cubes.

In a bowl mix teriyaki, cider vinegar, mirin, ginger, garlic, and green onion.

Add chicken and marinate for 1 hour in refrigerator.

Mix flour, rice flour, salt, and pepper.

Heat oil to 350 degrees.

Remove chicken from refrigerator and bread in flour mixture and coat completely.

Add chicken to oil in three installments and cook until golden brown and internal temperature is 165. About 3-4 minutes per side.

Serve with yum yum sauce and remaining green onions.