Gingery Fried Chicken Appetizer |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Every once in awhile one has to indulge that craving for fried...From Quick and Simple magazine, July 2006. The original recipe deep fries the chicken but since I don't own a deep fryer I pan fried the chicken instead. This is great with plum sauce! (I wonder what this would be like with tofu...??) Ingredients:
2 tablespoons mirin (read *note) or 2 tablespoons dry white wine (read *note) |
1 tablespoon fresh ginger, finely minced |
1 garlic cloves, minced or 1/2 teaspoon salt-free garlic powder |
1/2 teaspoon salt, divided |
1 1/4 lbs chicken strips |
1 cup flour |
1/4 cup cornstarch |
1/2 teaspoon baking powder |
vegetable oil, for frying |
green onion, slices for garnish |
Directions:
1. *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
2. In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
3. In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
4. Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
5. Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
6. Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
7. Serve hot or at room temperature.
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