Three-Cup Buttermilk Fried Chicken

Directions

1. 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.
2. In a large skillet, heat sesame oil over medium-high heat. Add white part of green onion, 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.
3. 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.
4. 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.
5. Add chicken and basil; stir to coat. Remove from heat; garnish with green onion. Serve with rice.