Korean sesame ginger chicken
4 Servings
Ingredients
| Quantity | 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* |
Directions
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