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In a medium bowl, mix together the chicken, salt, soy sauce, and cornstarch. The liquid should be the consistency of poppyseed dressing. If it is too thick, add soy sauce one teaspoon at a time until it reaches the desired consistency. If it is too thin, add cornstarch one teaspoon at a time until it reaches the desired consistency. Let marinate for at least 15 minutes (I usually do about 45 minutes).
When you’re ready to cook, mix in 1 more tablespoon of cornstarch right before frying, for extra crispiness. Heat up a cast iron pan over medium high heat. When it’s hot, add 2 tablespoons of vegetable oil. When the oil shimmers, carefully place 2-3 pieces of chicken onto the hot pan, being careful of oil splatter. Don’t crowd the pan, or the chicken won’t fry up as well. Put a lid over the pan and turn the heat down to medium. Let it cook for 3-4 minutes, or until browned and crispy on one side.
Flip the chicken and let it cook for another 2-3 minutes, or until browned and cooked all the way through. I use a pair of cooking scissors to cut through at the thickest part of the meat to make sure it’s done.
Remove to a plate, serve with lemon wedges, and eat it ASAP while the outside is still hot and crispy! YUM!
Add more oil and start the next batch while you’re eating, so it’s fresh and ready when you’re ready for it.