Oriental Fried Chicken with Scallion Cream Sauce
Author Notes: Sesame and soy sauce flavored fried chicken. For sauce, it got also Asian flavor, soy sauce, sour cream, parmesan cheese and scallion. —Hidemi
Serves: 4
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4
Skinless, boneless chicken breast
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4
tablespoons Sour Cream
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4
teaspoons Soy Sauce
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2
teaspoons Sesame Oil
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1
Garlic Clove, grated
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4
tablespoons Flour
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8
tablespoons Sour Cream
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2
tablespoons Parmesan Cheese
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1
teaspoon Soy Sauce
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1/2
cup Chopped Scallions
- Cut chicken breasts into bite size.
- In a bowl, combine 4 tablespoons of sour cream , 4 teaspoons soy sauce, 2 teaspoons sesame oil and grated garlic clove. Mix well. Add cut chicken breasts to the bowl. Marinate for 1 hour.
- In a skillet, heat canola oil. Coat marinated chicken breasts with flour (4 tablespoons) and deep fry them until crispy.
- In a bowl. Combine 8 tablespoons of sour cream, 2 tablespoons parmesan cheese, 1 teaspoon soy sauce, 1/2 cup chopped scallions and pepper. Mix well.
- Place fried chickens on the plate and pour the sauce over the fried chickens.
- This recipe was entered in the contest for Your Best Spring Alliums
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I'm gonna try this this weekend. I'm gonna modify it slightly. Thighs taste a million times better and are more commonly used in Asian dishes I've noticed so I'm using those. And I'll likely just pan fry them in some oil instead of deep frying. I'll also likely make double the sauce and let it sit in the fridge as the chicken marinades so the flavors meld together.
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