MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Three-Cup Buttermilk Fried Chicken
 Categories: Poultry, Dairy, Vegetables, Herbs, Rice
      Yield: 6 Servings

  1 1/2 lb Chicken thighs; boned,
           - skinned, in 1" cubes
      1 c  Buttermilk
      2    Green onions
      1 tb Sesame oil
     15 cl Garlic
      1    Fresh ginger (2");
           - peeled, sliced
      1 c  Chinese cooking wine or
           - sherry
      6 tb Brown sugar
      6 tb Soy sauce
           Oil; for deep-fat frying
      2 c  A-P flour
      1 tb Corn starch
      1 tb Water
      1 c  Fresh Thai basil leaves
           Cooked rice; hot

  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" 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 to 4 minutes. Add wine, brown
  sugar, and soy sauce, stirring until sugar dissolves. Reduce heat;
  simmer 10 to 15 minutes, stirring occasionally.

  In a deep fryer or electric skillet, heat 2" oil to 375 F/190 C.
  Place flour in a shallow dish. Add chicken, a few pieces at a time,
  and toss to coat; shake off excess. Fry chicken, a few pieces at a
  time, until golden brown, 3 to 4 minutes. Drain on paper towels.

  In a small bowl, combine corn starch and water. Remove ginger
  slices and garlic cloves from sauce; slowly stir in corn starch
  mixture. Simmer, stirring constantly, until thickened, 1 to
  2 minutes.

  Add chicken and basil; stir to coat. Remove from heat; garnish with
  green onions. Serve with rice.

  Recipe by Edward Chiu, Broken Arrow, Oklahoma

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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