Elizabeth Andoh's Gingery Fried Chicken

Title: Elizabeth Andoh's Gingery Fried Chicken
Categories: Chicken
Yield: 4 servings

1/4 c Soy sauce
1/3 c Cornstarch
1/4 c Sake
1/4 ts Salt
1 1/2 To 2 tsp grated fresh ginger or freshly ground
1/8 ts Sansho (Japanese fragrant  -pepper) 
1 1/2 lb Boneless chicken, cut into -1-in. squares
Vegetable oil for frying 
1 Lemon, cut into wedges
1/3 c All purpose flour

1 Clove garlic, smashed with flat side of knife

1. Combine soy sauce and sake in shallow bowl, then stir in ginger and dd garlic. Add chicken and toss to coat. Let marinate at room temperature 20 minutes or in refrigerator up to 8 hours.

2. Mix flour, cornstarch, salt, and pepper in second shallow bowl. Coat chicken, one piece at at time, with flour mixture and shake off excess flour. Place 24 pieces on plate and let stand 5 minutes.

3. Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken, 4-5 pieces at a time, in oil for less than a minute. Transfer to paper towels to drain.

4. Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces at a time, 3-4 minutes. Drain on paper towels. Serve hot or at room temperature with lemon wedges.

Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate 729 mg sodium.