Elizabeth andoh's gingery fried chicken

Yield: 4 servings

Measure Ingredient
¼ cup Soy sauce
¼ cup Sake
1½ \N To 2 tsp grated fresh ginger
1 \N Clove garlic, smashed with flat side of knife
1½ pounds Boneless chicken, cut into 1-in. squares
⅓ cup All purpose flour
⅓ cup Cornstarch
¼ teaspoon Salt
⅛ teaspoon Sansho (Japanese fragrant pepper) or freshly ground
\N \N Pepper
\N \N Vegetable oil for frying
1 \N Lemon, cut into wedges

1. Combine soy sauce and sake in shallow bowl, then stir in ginger and dd garlic. Add chicken and toss to coat. Let marinate at room temperature 20 minutes or in refrigerator up to 8 hours.

2. Mix flour, cornstarch, salt, and pepper in second shallow bowl.

Coat chicken, one piece at at time, with flour mixture and shake off excess flour. Place 24 pieces on plate and let stand 5 minutes.

3. Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken, 4-5 pieces at a time, in oil for less than a minute.

Transfer to paper towels to drain.

4. Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces at a time, 3-4 minutes. Drain on paper towels. Serve hot or at room temperature with lemon wedges.

Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate; 729 mg sodium.

AT HOME WITH JAPANESE COOKING by Elizabeth Andoh

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