This method was develop by a friend of my mother's for giving fried chicken a Chinese flavor. Browning the chicken in oil, then baking it on a rack allows the oil to drain away.The crust becomes light and crispy, and the inside is moist and delicious. It can be prepared ahead, frozen and reheated in the oven.
1 garlic clove, minced
Half teaspoon minced fresh ginger
Half-teaspoon kosher salt
2 teaspoons sugar
3 tablespoons soy sauce
1-tablespoon rice wine
1frying chicken, about 3 pounds, cut into 8 pieces
Flour, for dredging
1Cup corn oil, for frying
1. Combine the marinade ingredients with the chicken and set aside for 1 hour.
2. Preheat the oven to 350_ F. Dredge the pieces of chicken in the flour. Place a rack in a shallow baking pan and put pan near the stove.
3. Heat a large skillet and add the oil. When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes. Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done. Serve hot or at room temperature.