Fried Chicken With Plum Sauce
|Chicken breasts/Chicken thighs||1 1⁄2 Pound|
|Baking powder||1 1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Sesame oil||1⁄4 Teaspoon|
|Salad oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|White pepper||1 Dash|
|Plum sauce/Lemon sauce||1⁄2 Cup (8 tbs)|
Prepare plum sauce and set aside.
Skin and bone chicken; cut in pieces roughly 2 inches square.
Pound chicken lightly with the back of a cleaver or heavy knife so each piece is of uniform thickness.
In a bowl, combine soy, water, the 1 tablespoon cornstarch, sesame oil, and pepper.
Add chicken and stir to coat, then stir in 1 tablespoon of the salad oil and let stand for 15 minutes to marinate.
In a separate bowl, combine flour, the 1/4 cup cornstarch, and baking powder.
Add the remaining 1 tablespoon salad oil and water and blend until smooth.
Let batter stand for 10 minutes.
In a wide frying pan, pour salad oil to a depth of 1/4 inches and heat to 350° on a deep-frying thermometer.
Dip each piece of chicken in batter, then place inhot oil.
Fry chicken without crowding, turning occasionally, until crust is golden brown and meat is no longer pink (about 5 to 6 minutes for breasts, 7 to 8 minutes for thighs).
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all pieces are cooked.
Pass plum sauce to spoon over chicken.