Fried Chicken with Ginger Dressing
Submitted by crazyclimber
Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.
YIELD
4 servingsPREP
40 minCOOK
15 minREADY
90 minThis Chinese fried chicken takes a different approach from the usual drumstick-and-eat method. Whole leg-thigh pieces get marinated in rice wine and fresh ginger, deep-fried until crispy, then chopped through the bone into half-inch slices with a cleaver. The reassembled pieces go onto shredded lettuce and get doused with a hot ginger dressing right before serving.
The batter is minimal: just whisked egg white and cornstarch brushed onto the skinless areas of the chicken. It fries into a light, crackly shell that contrasts with the juicy meat underneath. Dusting the whole piece with cornstarch first gives the batter something to grip.
The warm dressing is the payoff. Sugar, rice vinegar, chicken broth, soy sauce, and sesame oil simmered together with minced ginger, scallion whites, and parsley. Poured hot over the freshly cut chicken, it soaks into the exposed meat at every cut while the crispy skin stays crunchy on top.
Frying two pieces at a time keeps the oil temperature steady. Crowd the wok and the temperature drops, the batter absorbs oil, and you get soggy chicken.
Chef Tips
- Pat the chicken completely dry after discarding the marinade. Wet chicken splatters violently in hot oil and the batter won’t adhere.
- Use a Chinese cleaver for chopping through the bones. A regular chef’s knife can slip on bone. Firm, decisive chops straight down.
- Serve immediately. The contrast between crispy fried chicken and hot dressing is the whole point. It doesn’t hold.
Variations
- Whole bird version: Use a whole chicken cut into parts for a more dramatic presentation.
- Chili oil drizzle: Add chili oil to the warm dressing for a spicy Sichuan-style finish.
- Cold version: Chill the dressed chicken for a summer appetizer. The dressing gels slightly and coats each piece.
Ingredients
Directions
This one is kinda unusual as it calls for frying up joined legs and thighs then cutting them into one inch bone-in slices after cooking.
This is usually done with whole birds and I don’t see why you couldn’t use a whole chicken in this recipe.
You’ll need a Chinese cleaver or a hefty chef’s knife for the chopping.
- Sprinkle chicken with salt and pepper; rub to coat evenly. Place chicken in non aluminum baking pan.
Pound 2 onions and the sliced ginger root lightly with flat side of cleaver; chop coarsely and scatter over chicken.
Sprinkle chicken with rice wine. Marinate at room temperature, turning chicken once, for 30 minutes.
Arrange lettuce on large serving platter. Refrigerate covered.
Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan.
Stir in minced onion, ginger and parsley.
- Whisk egg white in small bowl until foamy and double in volume.
Whisk in 2 tablespoons cornstarch.
Reserve batter.
Heat wok over high heat for 20 seconds; add vegetable oil and heat to 350℉ (180℃).
Meanwhile, drain chicken; discard marinade. Pat chicken dry with paper toweling; dust with 2 tablespoons cornstarch.
Spread batter on areas of chicken not covered with skin, coating evenly.
- Fry 2 chicken pieces at a time, turning once, until crispy and cooked through, 7 to 9 minutes.
(To test for doneness, pierce thickest part of drumstick to the bone with tip of knife; juices should run clear).
Drain chicken on paper toweling, keep warm in a 200 F oven.
Repeat, frying remaining 2 chicken pieces.
- Heat stock mixture over medium heat to simmering. Reduce heat to low; simmer for 1 minute.
Keep dressing hot.
- Cut warm chicken into ½-inch wide slices; use a meat mallet bones.
Reassemble chicken slices and place on bed of lettuce.
Pour hot dressing over chicken.
Serve immediately.
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