MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Three-Cup Buttermilk Fried Chicken
Categories: Poultry, Dairy, Vegetables, Herbs, Rice
Yield: 6 Servings

1 1/2 lb Boned, skinned chicken
- thighs; in 1" cubes
1 c Buttermilk
2 Green onions
1 tb Sesame oil
15 cl Garlic
1 (2") piece fresh gingerroot;
- peeled, sliced
1 c Chinese cooking wine or
- sherry
6 tb Brown sugar
6 tb Soy sauce
Oil for deep-fat frying
2 c A-P flour
1 tb Cornstarch
1 tb Water
1 c Fresh Thai basil leaves
Hot cooked rice

Place chicken and buttermilk in a shallow dish, turning
once to coat. Refrigerate 1 hour or overnight. Drain
chicken, discarding buttermilk. Meanwhile, thinly slice
green part of onions; reserve for garnish. Slice white
part into 1/4" pieces.

In a large skillet, heat sesame oil over medium-high
heat. Add white part of green onions, garlic and ginger;
stir-fry until fragrant and slightly browned, 3-4
minutes. Add wine, brown sugar and soy sauce, stirring
until sugar dissolves. Reduce heat; simmer 10-15
minutes, stirring occasionally.

In a deep fryer or electric skillet, heat 2 in. oil to
375ºF/190ºC. Place flour in a shallow dish. Add chicken,
a few pieces at a time, and toss to coat; shake off
excess. Fry chicken, a few pieces at a time, until
golden brown, 3-4 minutes. Drain on paper towels.

In a small bowl, combine cornstarch and water. Remove
ginger slices and garlic cloves from sauce; slowly stir
in cornstarch mixture. Simmer, stirring constantly,
until thickened, 1-2 minutes.

Add chicken and basil; stir to coat. Remove from heat;
garnish with green onions. Serve with rice.

Edward Chiu, Broken Arrow, Oklahoma

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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