Recipe - Korean Sesame Ginger Chicken

1 One half pound Boneless chicken; cut in 1"
pieces
1 Lemon; juice of
Cornstarch for coating
Vegetable oil for deep
frying
Dipping sauce
6 tablespoon Soy sauce*
2 tablespoon Water*
One fourth cup Sugar*
Generous grating fresh
ginger*
2 Cloves minced garlic*
2 tablespoon Toasted sesame seeds*

Marinate chicken in juice of one or more lemons. (Gets rid of 'supermarket"
flavor. )Put a generous amount of cornstarch in a bowl and add a few pieces
of chicken at a time. Toss them around to get them thoroughly coated. Set
an ovenproof platter in the oven on a low temperature (maybe 200 to 225)
to receive each batch of chicken pieces after you fry and dip them. Prepare
sauce with the asterisked items. Fry about One half cup of chicken pieces at a
time in oil preheated to the proper frying temperature. (I used a Fry
Daddy. ) Remove the crisp pieces with a slotted spoon and let them drain.
They don't get very brown; if you wait for them to brown they'll
overcook!). Dip immediately in the prepared sauce. Serve after miso soup
with sticky white oriental rice, kimchee (if you dare—ifs red hot fermented
Koreanstyle cabbage) and jasmine tea.
Posted to recipeludigest Volume 01 Number 352 by James and Susan Kirkland
kirkland@gj.net on Dec 09, 1997