CHINESE
SOUTHERN FRIED CHICKEN
Serves 4
This method was develop by a friend of my mother's
for giving fried chicken a Chinese flavor. Browning
the chicken in oil, then baking it on a rack allows
the oil to drain away.The crust becomes light and
crispy, and the inside is moist and delicious. It
can be prepared ahead, frozen and reheated in the
oven.
Marinade
1 garlic clove,minced
half teaspoons minced fresh ginger
half teaspoon kosher salt
2 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon rice wine
1
frying chicken, about 3 pounds, cut into 8 pieces
Flour, for dredging
1 Cup corn oil,for frytng
1. Combine the marinade ingredients with the chicken
and set aside for 1 hour.
2. Preheat the oven to 350_ F. Dredge the pieces
of chicken in the flour. Place a rack in a shallow
baking pan and put pan near the stove.
3. Heat a large skillet and add the oil. When
the oil is hot, fry the pieces of chicken on both
sides until lightly browned, about 4 or 5 minutes.
Arrange the chicken on the rack so they don't
touch and bake for 45 minutes or until done. Serve
hot or at room temperature.
CHINESE FOOD ZONE