Evening Edge
What’s For Dinner?
DEL.ICIO.USChinese Fried Chicken
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Cuisine: Chinese
Top recipe: 
2000 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
When we asked readers to tell us about a favorite dish prepared by their dads, Jennifer Amerson offered this simple, delectable take on fried chicken from her father, Richard Low of Marietta. A fourth-generation American of Chinese descent who began cooking in restaurants at age 9, he told us his favorite customer nowadays is his 2-year-old grandson. If this dish is representative of the rest of his repertoire, he must eat well indeed.
Hands on time: 15 minutes Total time: 44 minutes Serves: 4
Ingredients:
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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
Instructions:
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.
Nutrition:
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
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