- 1/2 cup soy sauce
- 1/2 cup thinly sliced green onions
- 2 tablespoons finely chopped fresh cilantro
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- 1 1/2 teaspoons hot chili sesame oil
- 3 large eggs
- 2 tablespoons soy sauce
- 2 teaspoons oriental sesame oil
- 1 4-to-4 1/2 pound whole chicken, cut into 12 pieces
- 1 quart vegetable oil
- 1 1/2 cups all purpose flour
- 3 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 1-inch pieces fresh ginger, halved lengthwise
- Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
- Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
- Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.