This recipe combines my Chinese roots with the southern-style fried chicken I've eaten over the past few years in Oklahoma. Three-cup chicken gets its name from the quintessential ingredients: soy sauce, Shaoxing wine and sesame oil. —Edward Chiu, Broken Arrow, Oklahoma
Three-Cup Buttermilk Fried Chicken
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs, cut into 1-in. cubes
- 1 cup buttermilk
- 2 green onions
- 1 tablespoon sesame oil
- 15 garlic cloves
- 1 piece fresh gingerroot (2 inches), peeled and sliced
- 1 cup Chinese cooking wine or sherry
- 6 tablespoons brown sugar
- 6 tablespoons reduced-sodium soy sauce
- Oil for deep-fat frying
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup fresh Thai basil leaves
- Hot cooked rice
Directions
- Place chicken and buttermilk in a shallow dish, turning once to coat. Refrigerate 1 hour or overnight. Drain chicken, discarding buttermilk. Meanwhile, thinly slice green part of onions; reserve for garnish. Slice white part into 1/4-in. pieces.
- In a large skillet, heat sesame oil over medium-high heat. Add white part of green onion, garlic and ginger; stir-fry until fragrant and slightly browned, 3-4 minutes. Add wine, brown sugar and soy sauce, stirring until sugar dissolves. Reduce heat; simmer 10-15 minutes, stirring occasionally.
- In a deep fryer or electric skillet, heat 2 in. oil to 375°. Place flour in a shallow dish. Add chicken, several pieces at a time, and toss to coat; shake off excess. Fry chicken, several at a time, until golden brown, 3-4 minutes. Drain on paper towels.
- In a small bowl, combine cornstarch and water. Remove ginger slices and garlic cloves from sauce; slowly stir in cornstarch mixture. Simmer, stirring constantly, until thickened, 1-2 minutes.
- Add chicken and basil; stir to coat. Remove from heat; garnish with green onion. Serve with rice.
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