| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Oriental, Poultry | 8 | Servings | |
INGREDIENTS
| 2 | Chicken fryers, cut up | |
| 1/2 | c | Flour |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| Cooking oil | ||
| 1 | c | Soy sauce |
| 1 | c | Sugar |
| 2 | tb | Dry sherry or dry wine |
| 2 | tb | Ginger, freshly grated |
INSTRUCTIONS
Dredge or shake chicken in flour, salt and pepper. Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep) until hot. Fry chicken until golden on one side (about ten minutes), turn and fry other side. Turn heat on high last few minutes on each side for extra crispness. Remove chicken to platter. While chicken is frying, combine sauce ingredients. Drain oil from pan, leaving as much silt from fried chicken as possible. Add sauce to the pan and bring to a very slow simmer, scraping bottoms and sides of pan to loosen fried chicken particles. Add chicekn pieces one by one and keep sauce at a low simmer. Turn chicken to coat well. Remove to serving platter. Serve at room temperature. Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com> on May 18, 1998
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