1 1/2 lbs. Chicken, cut into pieces
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
2 tsp. ground ginger
1 tsp. garlic powder
1 c. flour
2 tbsp butter
3-4 tbsp cooking oil
The day before: Combine the sugar with all the spices and mix well. Coat washed chicken with mixture and arrange in a single layer, covering with remaining sugar mixture. Leave overnight in refrigerator (at least 12 hours). An hour before starting dinner: dredge chicken in flour and allow to sit at room temp for one hour. Heat oil and butter in skillet and brown chicken on both sides, using caution not to burn, turning often. Remove from skillet and place in paper-towel lined baking dish and bake at 350° 25 to 30 minutes. If using boneless chicken, cook only about 10 to 20 more minutes.
Note: This dish takes a little forethought, but is well worth it. It is best with whole chicken, as boneless seems to dry out too fast. This is my family's favorite dish.
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