Aug 232010
 

Pictures

the Marinade Ingredients

the Marinade Ingredients

Marinading

Marinading

the Rest

the Rest

All Breaded

All Breaded

After the 20 Minutes

After the 20 Minutes

Frying

Frying

More Frying

More Frying

Ready to Eat

Ready to Eat

Ginger Fried Chicken

6 7 ounce boneless skinless chicken breast (I only used 4 since there is only 3 of us)
1/4 cup soy sauce
1/4 cup sake
2 teaspoons fresh ginger, minced (I used 3 teaspoons)
2 cloves garlic, minced
1/3 cup flour
1/3 cup cornstarch (or you can use 2/3 c. cornstarch and NO flour to make this gluten free)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

In a zip top bag, mix soy cause, sake, ginger and garlic. Add chicken, squeeze all the air out of the bag and let chicken marinate for at least an hour, but even better 4 hours.

In separate plastic bag, combine flour, cornstarch, salt and pepper, ginger powder, granulated garlic, and cayenne. Take chicken out of marinade. Shake chicken pieces in dry mixture and shake off excess. Place the chicken on a rack to dry for 20 minutes.

In large, deep skillet, heat enough oil to come halfway up sides of chicken. Fry until golden brown on both sides.

This was really good. It wasn’t that gingery but had a great flavor. Even my super picky daughter liked it.

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