Three-Cup Buttermilk Fried Chicken
Try this deliciously unique fusion of chinese cuisine and southern-style fried chicken that is sure to make everyone’s mouths water at the dinner table!
Prep time: 20 mins. + marinating
Cook time: 30 mins.
Servings: 6
– 1 1/2 lbs boneless skinless chicken thighs, cut into 1 inch cubes
– 1 cup buttermilk
– 2 green onions
– 1 tbsp. sesame oil
– 15 garlic cloves
– 1 pc. fresh gingerroot (2 inches), peeled and sliced
– 1 cup Chinese cooking wine or sherry
– 6 tbsps. brown sugar
– 6 tbsps. reduced-sodium soy sauce
– Oil for deep-fat frying
– 2 cups all-purpose flour
– 1 tbsp. cornstarch
– 1 tbsp. water
– 1 cup fresh Thai basil leaves
– Hot cooked rice
Directions
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-in. 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 375°. Place flour in a shallow dish. Add chicken, several pieces at a time, and toss to coat; shake off excess. Fry chicken, several 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.
