Elizabeth andoh's gingery fried chicken Recipe

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Elizabeth andoh's gingery fried chicken

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Ethnic, Fried, Poultry	Rating:	0
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Ingredients:

1/4	cup	Soy sauce
1/4	cup	Sake
1 1/2	tsp	Grated fresh ginger
1		Clove garlic, smashed with
		-flat side of knife
1 1/2	lbs	Boneless chicken, cut into
		-1-in. squares
1/3	cup	All purpose flour
1/3	cup	Cornstarch
1/4	tsp	Salt
1/8	tsp	Sansho (Japanese fragrant
		-pepper) or freshly ground
		Pepper
		Vegetable oil for frying
1		Lemon, cut into wedges

Procedures:

1	Combine soy sauce and sake in shallow bowl, then stir in ginger and dd garlic.
2	Add chicken and toss to coat.
3	Let marinate at room temperature 20 minutes or in refrigerator up to 8 hours.
4	Mix flour, cornstarch, salt, and pepper in second shallow bowl.
5	Coat chicken, one piece at at time, with flour mixture and shake off excess flour.
6	Place 24 pieces on plate and let stand 5 minutes.
7	Heat 2 in. oil in heavy pan or deep fryer to 350 degrees.
8	Fry chicken, 4-5 pieces at a time, in oil for less than a minute.
9	Transfer to paper towels to drain.
10	Reduce heat of oil to 325 degrees.
11	Fry chicken again, 6-7 pieces at a time, 3-4 minutes.
12	Drain on paper towels.
13	Serve hot or at room temperature with lemon wedges.
14	Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate; 729 mg sodium.
15	At home with japanese cooking by elizabeth andoh