Recipe: Korean Sesame Ginger Chicken (marinated in lemon juice)

KOREAN SESAME GINGER CHICKEN

1 1/2 pounds boneless, skinless chicken, cut in 1-inch pieces
1 lemon, juice of
Cornstarch (for coating)
Vegetable oil (for deep frying)
FOR THE DIPPING SAUCE:
1/4 cup sugar
6 tablespoons soy sauce
2 tablespoons water
2 tablespoons toasted sesame seeds
2 cloves garlic, minced
Generous grating fresh ginger

Marinate chicken in juice of one or more lemons.

Put a generous amount of cornstarch in a bowl and add a few pieces of chicken at a time. Toss them around to get them thoroughly coated.

Set an oven-proof platter in the oven on a low temperature (maybe 200 to 225) to receive each batch of chicken pieces after you fry and dip them.

Combine the ingredients for the sauce; set aside.

Fry about 1/2 cup of chicken pieces at a time in oil preheated to the proper frying temperature. Remove the crisp pieces with a slotted spoon and let them drain. They don't get very brown; if you wait for them to brown they'll overcook!). Dip immediately in the prepared sauce. Place on the platter in the oven to keep while while cooking remaining pieces.

Serve after miso soup with sticky white oriental rice, kimchee (hot fermented Korean-style cabbage) and jasmine tea.

Makes 4 servings
From: linda/tennessee - 01-02-98