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Soy Fluorinated Fried Chicken Nuggets

Flavors.of.Asia's picture
Ingredients
  Whole chicken breasts 4 Large, skinned, split and boned
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry/Sake/mirin 1⁄4 Cup (4 tbs)
  Grated ginger root 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Sugar cornstarch 1 Teaspoon
  Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Green onions 2
  Plum sauce 1⁄2 Cup (8 tbs)
Directions

Cut chicken into 1-inch pieces.
To prepare marinade, in bowl combine soy sauce; dry sherry, sake, or mirin; gingerroot; garlic; and sugar.
Add chicken.
Marinate about 30 minutes at room temperature; stir once or twice.
Drain.
Roll the chicken pieces in cornstarch to coat evenly (use about 1/2 cup); shake to remove excess cornstarch.
Fry chicken pieces, several at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden.
Using slotted spoon or wire strainer, remove pieces and drain on paper toweling.
Keep warm while cooking the remaining chicken.
Arrange on heated serving platter.
Cut green onions in 1 -inch lengths; cut pieces into thin lengthwise strips.
Sprinkle atop chicken.

Recipe Summary

Cuisine: 
Asian
Method: 
Fried
Ingredient: 
Chicken

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