Marinate chicken, then oven-fry it.
1/4 cup soy sauce
1 tablespoon each sugar and dry sherry
1 tablespoon minced fresh ginger
2 cloves garlic, pressed or minced
3 large chicken breasts (3 lb. total), split, boned, and skinned
1/2 cup all-purpose flour
1/2 cup sesame seed
2 tablespoons butter or margarine
2 tablespoons salad oil
Stir together soy sauce, sugar, sherry, ginger, and garlic. Mix with chicken, cover, and chill 1 to 2 hours.
Place a 10- by 15-inch pan in a 500| oven. Lift chicken from marinade. In a rimmed plate, blend eggs with 2 tablespoons of the marinade. On a piece of waxed paper, mix flour and sesame seed. Dip the chicken in egg, then coat in sesame mixture and set aside in a single layer.
When pan is hot, add butter and oil; swirl until butter is melted. Put chicken in pan and turn to coat with fat. Bake, uncovered, 5 minutes; turn chicken over and continue cooking until no longer pink in thickest part (cut to test), about 5 minutes. Serves 6.
Photo: Marinated chicken is coated with sesame and oven-fried; serve with rice and peas
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|Date:||Oct 1, 1984|
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