Shelly's Recipe

ORIENTAL SEASONED FRIED CHICKEN

Category: Chicken

3 boneless, skinless chicken breast halves, cut into chunks
1/2 cup soy sauce
1 tbsp each grated fresh ginger and lemon juice
2 tbsp sake or dry sherry
1 1/2 cups coarse bread crumbs
1/3 cup flour
2 tbsp cornstarch
2 eggs, beaten
Peanut oil

Combine the first 4 ingredients in a bowl, reserving a small portion for later. Stir in the chicken; cover and let stand at room temperature for 30 minutes, stirring occasionally. Drain and pat dry.

Make a breading station: breadcrumbs on one bowl, flour and cornstarch in another and eggs in another. Dredge the chicken in the flour mixture; shake off excess. Dip in egg and then roll in the crumbs.

Heat oil in a pan to 375 degrees and fry chicken, a few pieces at a time, until the coating is browned on all sides and the meat is no longer pink in the center, about 2 minutes. Drain on paper towels and serve immediately, using the reserved marinade as a dipping sauce.