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Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a
large freezer bag.
Add chicken pieces and marinate for 4 hours in refrigerator.
Remove chicken pieces from marinade and drop into actifry; reserve marinade.
Cook for 15 minutes.
Mix together the corn starch and water and add to reserved marinade.
Pour into actifry and cook for another 3 minutes.
Serve with rice or by itself.
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