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Fried Chicken with Ginger Dressing















Low Cholesterol, Cholesterol-Free, Trans-fat Free


4 each chicken legs
with thighs attached (about 2 1/2 pounds)
1 teaspoon salt
teaspoon white pepper
2 each scallions, spring or green onions
3 each ginger root
thin slices
2 tablespoons rice wine
3 cups iceberg lettuce
¼ cup sugar
¼ cup rice vinegar
3 tablespoons chicken broth
2 tablespoons soy sauce, tamari
1 tablespoon sesame oil
cup scallions, spring or green onions
white part only
2 tablespoons ginger root
minced, fresh
2 tablespoons parsley leaves
minced fresh
1 each egg whites
4 tablespoons cornstarch
4 cups vegetable oil


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.

  1. 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.

  1. Arrange lettuce on large serving platter. Refrigerate covered.

  2. Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan.

Stir in minced onion, ginger and parsley.

  1. Whisk egg white in small bowl until foamy and double in volume.

Whisk in 2 tablespoons cornstarch.

Reserve batter.

  1. Heat wok over high heat for 20 seconds; add vegetable oil and heat to 350℉ (180℃).

  2. 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.

  1. 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.

  1. Heat stock mixture over medium heat to simmering. Reduce heat to low; simmer for 1 minute.

Keep dressing hot.

  1. 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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 205997% of calories from fat
 % Daily Value *
Total Fat 221g 340%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1111mg 46%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 11%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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