Preparation:
combine chicken, soy, wine, and ginger-mix well cover and chill for 2-4 hours remove chicken to drain briefly, reserving marinade heat oil to 360 degrees add chicken to hot oil and fry for 20-35 minutes, until well browned on all sides and juices run clear when pricked with a fork drain on a cooling rack and blot with paper towels heat marinade in a saucepan, over a moderate flame bring to a boil, reduce heat, and simmer for 15 minutes stir together cornstarch and water-mix well add sesame seeds and cornstarch mixture to sauce heat and stir until thickened add chicken and turn to coat serve hot, with hot cooked rice |
