ELIZABETH ANDOH'S GINGERY FRIED CHICKEN
Yield: 4 servings
1/4 c Soy sauce 1/3 c Cornstarch
1/4 c Sake 1/4 ts Salt
1 1/2 To 2 tsp grated fresh ginger 1/8 ts Sansho (Japanese fragrant
1 Clove garlic, smashed with -pepper) or freshly ground
-flat side of knife Pepper
1 1/2 lb Boneless chicken, cut into Vegetable oil for frying
-1-in. squares 1 Lemon, cut into wedges
1/3 c All purpose flour
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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