MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Three-Cup Buttermilk Fried Chicken
Categories: Poultry, Dairy, Vegetables, Herbs, Rice
Yield: 6 Servings
1 1/2 lb Chicken thighs; boned,
- skinned, in 1" cubes
1 c Buttermilk
2 Green onions
1 tb Sesame oil
15 cl Garlic
1 Fresh ginger (2");
- peeled, sliced
1 c Chinese cooking wine or
- sherry
6 tb Brown sugar
6 tb Soy sauce
Oil; for deep-fat frying
2 c A-P flour
1 tb Corn starch
1 tb Water
1 c Fresh Thai basil leaves
Cooked rice; hot
Place chicken and buttermilk in a shallow dish, turning once to
coat. Refrigerate 1 hour or overnight. Drain chicken, discarding
buttermilk. Meanwhile, thinly slice green part of onions; reserve
for garnish. Slice white part into 1/4" pieces.
In a large skillet, heat sesame oil over medium-high heat. Add
white part of green onions, garlic, and ginger; stir-fry until
fragrant and slightly browned, 3 to 4 minutes. Add wine, brown
sugar, and soy sauce, stirring until sugar dissolves. Reduce heat;
simmer 10 to 15 minutes, stirring occasionally.
In a deep fryer or electric skillet, heat 2" oil to 375°F/190°C.
Place flour in a shallow dish. Add chicken, a few pieces at a time,
and toss to coat; shake off excess. Fry chicken, a few pieces at a
time, until golden brown, 3 to 4 minutes. Drain on paper towels.
In a small bowl, combine corn starch and water. Remove ginger
slices and garlic cloves from sauce; slowly stir in corn starch
mixture. Simmer, stirring constantly, until thickened, 1 to
2 minutes.
Add chicken and basil; stir to coat. Remove from heat; garnish with
green onions. Serve with rice.
Recipe by Edward Chiu, Broken Arrow, Oklahoma
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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