Chinese-Flavored Fried Chicken with Green Onion-Ginger Dipping Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup soy sauce
- 2 tablespoons soy sauce
- 1 1/2 cups all purpose flour
- 1 teaspoon ground pepper
- 1 quart vegetable oil
- 1/2 cup thinly sliced green onions
- 2 tablespoons finely chopped fresh cilantro
- 3 tablespoons ground ginger
- Carbohydrate 44 g(15%)
- Cholesterol 385 mg(128%)
- Fat 153 g(235%)
- Fiber 3 g(11%)
- Protein 75 g(149%)
- Saturated Fat 22 g(111%)
- Sodium 2479 mg(103%)
- Calories 1852
PreparationMake dipping sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.) Make chicken: Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight. Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat. Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
PreparationMake dipping sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.) Make chicken: Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight. Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat. Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
