Three-Cup Buttermilk Fried Chicken
TOTAL TIME: Prep: 20 min. + marinating Cook: 30 min.
YIELD: 6 servings.
This recipe combines my Chinese roots with the southern-style fried chicken I've eaten over the past few years in Oklahoma. Three-cup chicken gets its name from the quintessential ingredients: soy sauce, Shaoxing wine and sesame oil. —Edward Chiu, Broken Arrow, Oklahoma
Ingredients
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1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. cubes
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1 cup buttermilk
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2 green onions
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1 tablespoon sesame oil
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15 garlic cloves
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1 piece fresh gingerroot (2 inches), peeled and sliced
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1 cup Chinese cooking wine or sherry
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6 tablespoons brown sugar
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6 tablespoons reduced-sodium soy sauce
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Oil for deep-fat frying
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2 cups all-purpose flour
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1 tablespoon cornstarch
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1 tablespoon water
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1 cup fresh Thai basil leaves
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Hot cooked rice
Directions
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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.
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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.
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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.
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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.
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5.
Add chicken and basil; stir to coat. Remove from heat; garnish with green onion. Serve with rice.
Nutrition Facts
1 cup: 456 calories, 22g fat (4g saturated fat), 76mg cholesterol, 775mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 25g protein.
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