2 to 3 green onions, chopped
2 to 3 slices ginger, finely chopped
3 tablespoons sake
1 1/2 tablespoons granulated sugar
5 tablespoons soy sauce
1 pound boneless breast of chicken
1/4 cup oil, for pan frying
1/2 cup cornstarch
1 teaspoon dark sesame oil
Chopped parsley, for garnish
An AJC Top 10 recipe for year 2000. Mix together onions, ginger, sake, sugar and soy sauce. Pour half the mixture over chicken pieces and marinate for 10-20 minutes. Set aside the remaining sauce. Heat the 1/4 cup oil in a deep frying pan. Dredge chicken pieces in cornstarch and place in the hot oil. Fry until golden brown and cooked through, about 4 minutes on each side. Set the chicken pieces on a serving plate. In a small saucepan, bring the remaining sauce to a boil, remove from heat and add the sesame oil. Drizzle over the chicken pieces and serve immediately with chopped parsley. Serves 4. Per serving: 404 calories (percent of calories from fat, 41), 29 grams protein, 29 grams carbohydrates, 1 gram fiber, 18 grams fat, 77 milligrams cholesterol, 1,224 milligrams sodium
Leave a comment