Gingery Fried Chicken Appetizer

czwartek, 13 lutego 2014

Gingery Fried Chicken Appetizer

Time: 2 hrs 15 mins


  • 2 tablespoons mirin (read *NOTE) or 2 tablespoons dry white wine (read *NOTE)
  • 1 tablespoon fresh ginger, finely minced
  • 1 garlic cloves, minced or 1/2 teaspoon salt-free garlic powder
  • 1/2 teaspoon salt, divided
  • 1 1/4 lbs chicken strips
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • vegetable oil, for frying
  • green onion, slices for garnish


  • 1 *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
  • 2 In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
  • 3 In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
  • 4 Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
  • 5 Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
  • 6 Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
  • 7 Serve hot or at room temperature.

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