Three-Cup Buttermilk Fried Chicken

Total Time

Prep: 20 min. + marinating Cook: 30 min.

Makes

6 servings

Updated: Feb. 23, 2023

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

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Directions

1. 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.
2. In a large skillet, heat sesame oil over medium-high heat. Add white part of green onions, 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.
3. In a deep fryer or electric skillet, heat 2 in. oil to 375°. Place flour in a shallow dish. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Fry chicken, a few pieces at a time, until golden brown, 3-4 minutes. Drain on paper towels.
4. 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.
5. Add chicken and basil; stir to coat. Remove from heat; garnish with green onions. Serve with rice.

Nutrition Facts

1 cup: 456 calories, 22g fat (4g saturated fat), 76mg cholesterol, 775mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 25g protein.

source https://www.tasteofhome.com/recipes/three-cup-buttermilk-fried-chicken/

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