Chicken fingers with tangy sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A superb appetizer or snack from Dante Rota, executive chef at the | ||
| Windsor Arms. | ||
| 2 | eaches | Chickens Breasts; skin and bones removed; cut into 1/2-inch wide strips |
| 2 | eaches | Garlic Cloves; grated |
| 1 | each | Onion; green; chopped |
| 1 | each | Ginger piece (3-inch); fresh; cut in thin slices; marinated in vinegar 1 week then drained |
| 2 | eaches | Tb Soya Sauce |
| 1¼ | cup | White Wine |
| 1 | each | Tb Cognac |
| COMBINE above ingredients; mix well. | ||
| MARINATE in fridge 5-6 hours. | ||
| ⅓ | cup | Lemon Juice |
| ⅓ | cup | Sugar |
| ⅓ | cup | Soya Sauce |
| 1 | teaspoon | Cornstarch; mixed with 1 tb water |
| ¼ | cup | Cornstarch |
| ½ | cup | Oil for deep frying |
| ½ | each | Lemon; juice of |
| x | Chopped Chives; garnish | |
Directions
COMBINE lemon juice, sugar and soya sauce in small saucepan. Bring to a boil. lower heat and simmer 10 minutes. Add cornstarch/water mixture; stir in sauce. Raise heat; bring to gentle boil, whisking constantly. Boil 1 minute. Keep warm. LIFT chicken pieces out of marinade with slotted spoon. Do NOT wipe off; some marinade should stick to chicken. Roll chicken in cornstarch; deep fry in hot oil until golden, about 2 minutes. Drain on paper towels. Sprinkle with lemon juice and chives. Serve sauce on side. SERVES 4 as appetizer.
Submitted By SAM LEFKOWITZ On 10-25-94