Soy, Lemon and Ginger Chicken Cracklings Recipe opinionatedchef

Cube chicken (or, if using whole pieces, poke all over with a skewer or boning knife)

Mix lemon juice through ginger, stir to dissolve salt, and pour over chicken.

Cover and refrigerate 1-3 days, turning once a day.

Remove from refrigerator; drain in collander.

Combine flour through pepper in plastic container w/ lid.

Shake well to mix.

To the flour mixture add 1/4 of the chicken cubes or 1 whole piece of chicken.

Shake well to coat, and set aside.

In 370 degree oil, fry chicken cubes and dried sliced ginger a few minutes til firm to touch.

For whole pieces, fry with ginger for about 10 minutes, turning a few times, then transfer to 350 degree oven til cooked through and juices run clear when a skewer or small knife tip is inserted into the middle of the piece.

Drain chicken on newspaper or paper towels.

Repeat with remaining chicken.