LEMON GINGER CHICKEN
A great chicken dish that combines three of our favorite flavors: lemon, ginger, and garlic.
This is terrific hot from the oven—or at room temperature the next day.
1 chicken (2 1/2 pounds), cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic, finely minced
4 teaspoons finely chopped fresh ginger
1 teaspoon lemon extract
1 cup unbleached all-purpose flour
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or canned broth
1/4 cup (packed) light brown sugar
2 lemons, sliced paper-thin
|1.||Rinse the chicken pieces well and pat them dry. Place the pieces in a large bowl.|
|2.||Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicken, toss well, and cover the bowl. Refrigerate for 2 hours.|
|3.||Preheat the oven to 350°F.|
|4.||Remove the chicken from the bowl, reserving the marinade. Pat the piece dry.|
|5.||In a plastic or paper bag, combine the flour, ground ginger, paprika, salt, and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, and shake them to coat with the mixture. Shake off any excess mixture, and set the pieces aside.|
|6.||Heat the oil to 375°F in a deep-fryer. When it is ready, add the chicken, a few pieces at a time, and fry until golden and crisp, 5 to 7 minutes. As the pieces are done, place them, skin side up, in a shallow roasting pan.|
|7.||Pour the stock and the reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chicken pieces, and pat it down slightly. Arrange the lemon slices over the chicken.|
|8.||Bake until tender, 40 to 45 minutes; baste once after 20 minutes. Serve immediately.|
Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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