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printer friendly format   Prize-Winning Garlic-GingerFried Chicken This recipe won me $150 in the Wesson Oil "Wait Till You Taste My Fried Chicken" Recipe Contest. 3-1/2 pounds chicken, cut into 8 servings 1 egg 3 scallions, cut into small pieces, both white and green parts 3 quarter-sized slices fresh ginger root 6 cloves garlic, peeled 1/4 cup flour 4 tablespoons dry sherry 1 teaspoon salt 1/2 teaspoon ground white pepper 5 drops red pepper sauce, such as Tabasco Wesson oil for frying, about 6" deep (heated to 350º F) Rinse chicken and pat dry with paper towels. Combine remaining ingredients (except oil) in blender or food processor, and blend till smooth and thick. Transfer to large, shallow bowl. Dip chicken pieces, one at a time, into batter, coating completely and shaking off excess. Deep fry two to three pieces at a time in hot oil till done, 7 to 10 min. on average, depending on size. Take time between batches to allow the oil to come back to 350º F. Serves 4. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.