Gingery Fried Chicken Appetizer
photo by *Parsley*
- Ready In:
- 2hrs 15mins
- 2 tablespoons mirin (read *NOTE) or 2 tablespoons dry white wine (read *NOTE)
- 1 tablespoon fresh ginger, finely minced
- 1 garlic cloves, minced or 1/2 teaspoon salt-free garlic powder
- 1⁄2 teaspoon salt, divided
- 1 1⁄4 lbs chicken strips
- 1 cup flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- vegetable oil, for frying
- green onion, slices for garnish
- *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
- In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
- In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
- Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
- Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
- Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
- Serve hot or at room temperature.
Questions & Replies
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I have now found my new "go-to" recipe for fried chicken strips (or even chicken nuggets)! This is excellent. The chicken is nice and gingery, but not too strong, and the coating is light and crunchy. I, too, don't have a deep fryer, so I pan-fried these. This will please adults and kids alike. I served these with plum sauce, as suggested. I left the green onmions off of the kids' servings. They thought these were the bestest chicken fingers ever. Thanx for sharing!