This crispy chicken is accented with ginger and sesame oil, and served with a simple dipping sauce of soy, cilantro, green onions and ginger. Wrap the chicken in foil, and store the sauce and slaw in plastic containers; be sure to add a cold pack or two to the picnic basket. Fill a thermos with limeade, or bring along a cooler of your favorite beers.
Recipe information
Yield
Makes 4 Servings
Ingredients
For dipping sauce
For chicken
Preparation
Make dipping sauce:
Step 1
Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make chicken:
Step 2
Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
Step 3
Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
Step 4
Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
