650 g boneless, skinless chicken breasts
100 ml soy sauce + 2 Tbsp for marinating
1 tsp brown sugar
1/4 tsp ground ginger
1/4 tsp curry powder
a few drops of vinegar
oil for frying
2 large cloves garlic, cut
Marinate cut chicken in 2 Tbsp soy sauce for at least one hour.
Cut potato into small cubes. Deep fry in oil like French fries in a flat-bottomed wok (or a regular frying pan, cause if you decide to fry it in a regular round-bottomed wok it will take forever). Place fried potato cubes onto paper towel to soak oil. Throw away leftover oil.
Heat some oil in wok. Brown garlic for a few seconds and then toss in chicken. When the meat is almost done, pour in soy sauce and spices and stir fry some more. Thicken the sauce with 1 Tbsp of corn starch dissolved in some cold water.