Gingery Fried-Chicken Bites

By Addie

Asian influence and the size of a mouthful, this zippy summer favorite includes a touch of fresh ginger in a marinade of dry white wine. Try chicken with Chile and Garlic peanut sauce for dipping.

Ingredients

• 2 tablespoons dry white wine OR
• 2 tablespoons apple juice
• 1 tablespoon finely minced fresh ginger OR
• 1/4 tsp. ground ginger
• 1/2 teaspoon salt
• 2 whole boneless, skinless chicken breasts
• 1 cup flour
• 1/4 cup cornstarch
• 1/2 teaspoons baking powder
• Vegetable oil, for deep frying
• ====================

Preparation

Step 1

Cut chicken breasts into 1-inch cubes. In medium bowl, mix together wine, ginger and 1/4 tsp. salt. Add chicken and toss to coat. Cover and marinate in refrigerator for 2 hours or overnight.



In large bowl, mix together flour, cornstarch, baking powder, remaining 1/4 tsp. salt and 3/4 cup cold water. Stir marinated chicken into batter.



Pour 2 inches of oil into deep pan and heat over medium heat until temperature reaches 360-degree F on a deep-fry thermometer. Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes per side. Place on paper towels to drain. Serve hot or cold.



GARLIC-CHILE PEANUT SAUCE

1 tbsp butter
1 garlic clove; crushed
2 shallots; diced finely
1/4 pint warm water
2 tsp soy sauce
5 tbsp smooth peanut butter
1 ts grated fresh ginger
Hot chili sauce; to taste





Melt the butter in a saucepan and add the shallots and garlic. Cook until soft, but not brown. Pour in the water, soy sauce, peanut butter and ginger. Bring to a boil and season with hot chili sauce. Simmer until desired thickness is reached.



Comment:

I like three cloves of garlic in this sauce myself, and probably a couple tablespoons of chili sauce - enough to make it noticeable. It gets reasonably thick in 5-10 minutes, and can sit happily for a while after, and reheats nicely the next day in the microwave.