Serves 4
This method was develop by a friend of my mother's for giving fried chicken a Chinese flavor. Browning the chicken in oil, then baking it on a rack allows the oil to drain away.The crust becomes light and crispy, and the inside is moist and delicious. It can be prepared ahead, frozen and reheated in the oven.
Ingredients
Marinade
1 garlic clove, minced
Half teaspoon minced fresh ginger
Half-teaspoon kosher salt
2 teaspoons sugar
3 tablespoons soy sauce
1-tablespoon rice wine
1frying chicken, about 3 pounds, cut into 8 pieces
Flour, for dredging
1Cup corn oil, for frying
1. Combine the marinade ingredients with the chicken and set aside for 1 hour.
2. Preheat the oven to 350_ F. Dredge the pieces of chicken in the flour. Place a rack in a shallow baking pan and put pan near the stove.
3. Heat a large skillet and add the oil. When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes. Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done. Serve hot or at room temperature.
