Ingredients
-
2 1/2-3 lbs chicken, cut in 8 pieces
-
2 tablespoons soy sauce (I use low sodium)
-
1 tablespoon sherry wine
-
1 teaspoon salt
-
1/2 teaspoon sugar
-
1/2 inch gingerroot, crushed
-
3 cups peanut oil (for frying) or 3 cups use other oil
-
1/2 cup flour
-
1 scallion, including the green top cut into 2 inch pieces and split in half
Instructions
- Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
- Rinse chicken, drain and pat with paper towels.
- In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
- Add chicken to bowl, tossing so all the pieces are coated with mixture.
- Marinate for 1-2 hours at room temperature or overnight in refrigerator.
- Drain marinade and discard.
- Wipe chicken pices dry with paper towels.
- Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
- Put flour in plastic or paper baggies.
- Add chicken and shake well to coat chicken evenly.
- Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
- Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
- Drain well on paper towels.