Korean sesame ginger chicken

Yield: 4 Servings

Measure Ingredient
1½ pounds Boneless chicken; cut in 1" pieces
1 Lemon; juice of
Cornstarch for coating
Vegetable oil for deep frying
Dipping sauce
6 tablespoons Soy sauce*
2 tablespoons Water*
¼ cup Sugar*
Generous grating fresh ginger*
2 Cloves minced garlic*
2 tablespoons Toasted sesame seeds*

Marinate chicken in juice of one or more lemons. (Gets rid of 'supermarket" flavor. )Put a generous amount of cornstarch in a bowl and add a few pieces of chicken at a time. Toss them around to get them thoroughly coated. Set an oven-proof platter in the oven on a low temperature (maybe 200 to 225) to receive each batch of chicken pieces after you fry and dip them. Prepare sauce with the asterisked items. Fry about ½ cup of chicken pieces at a time in oil preheated to the proper frying temperature. (I used a Fry Daddy. ) Remove the crisp pieces with a slotted spoon and let them drain.

They don't get very brown; if you wait for them to brown they'll overcook!). Dip immediately in the prepared sauce. Serve after miso soup with sticky white oriental rice, kimchee (if you dare—ifs red hot fermented Korean-style cabbage) and jasmine tea.

Posted to recipelu-digest Volume 01 Number 352 by James and Susan Kirkland <kirkland@...> on Dec 09, 1997

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