Three-Cup Buttermilk Fried Chicken Recipe
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Servings: 6 servings.
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
