Ginger Chicken Recipe
2 1/2 lbs. boneless and skinless chicken, cut bite-sized
1 clove garlic, minced finely
2 slices ginger, minced
1 t. wine
dash black pepper
1/2 C. flour
1/2 t. baking soda
1 1/2 C. cornstarch
2/3 C. water
4 C. oil for frying
Garnishes: sesame seeds and crushed pine nuts
In a bowl, combine all ingredients for chicken, except the oil and garnishes. Refrigerate for 20 to 30 minutes.
Fry the chicken in small batches, placing pieces one by one in the hot oil to prevent them from sticking together. For crispness, fry the chicken twice.
Keep warm in the oven. When ready to serve, heat 3 tablespoons of oil in a skillet and add 2/3 cup of ginger sauce, saving the rest for later use. Add fried chicken, coat with sauce, and cook for 2 minutes. Garnish with sesame seeds and crushed pine nuts to taste. Serve immediately.