Chicken fingers with tangy sauce

4 servings

Ingredients

Quantity Ingredient
A superb appetizer or snack from Dante Rota, executive chef at the
Windsor Arms.
2 eaches Chickens Breasts; skin and bones removed; cut into 1/2-inch wide strips
2 eaches Garlic Cloves; grated
1 each Onion; green; chopped
1 each Ginger piece (3-inch); fresh; cut in thin slices; marinated in vinegar 1 week then drained
2 eaches Tb Soya Sauce
1¼ cup White Wine
1 each Tb Cognac
COMBINE above ingredients; mix well.
MARINATE in fridge 5-6 hours.
⅓ cup Lemon Juice
⅓ cup Sugar
⅓ cup Soya Sauce
1 teaspoon Cornstarch; mixed with 1 tb water
¼ cup Cornstarch
½ cup Oil for deep frying
½ each Lemon; juice of
x Chopped Chives; garnish

Directions

COMBINE lemon juice, sugar and soya sauce in small saucepan. Bring to a boil. lower heat and simmer 10 minutes. Add cornstarch/water mixture; stir in sauce. Raise heat; bring to gentle boil, whisking constantly. Boil 1 minute. Keep warm. LIFT chicken pieces out of marinade with slotted spoon. Do NOT wipe off; some marinade should stick to chicken. Roll chicken in cornstarch; deep fry in hot oil until golden, about 2 minutes. Drain on paper towels. Sprinkle with lemon juice and chives. Serve sauce on side. SERVES 4 as appetizer.

Submitted By SAM LEFKOWITZ On 10-25-94

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