Three-Cup Buttermilk Fried Chicken Recipe photo by Taste of Home

Three-Cup Buttermilk Fried Chicken

 Servings: 6 / Total Time: 40 mins

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:

  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.

Three-Cup Buttermilk Fried Chicken Recipe photo by Taste of Home