The Wus' East-Meets-West Crispy Fried Chicken

As the Chinese-born daughter of a diplomat who served in Indonesia, Thailand, and Venezuela, and, later, the wife of Larry Wu, an officer in the Army Corps of Engineers who was stationed in Saudi Arabia and Japan, Mimi Wu, 76, hosted cocktail parties for dignitaries on at least four continents. These days in their home in Washington D.C., however, the couple’s favorite social occasions feature a few, exclusive guests: her four children, 12 grandchildren, and one great-grandson. She and her husband prepare simple foods that combine the world of their fathers with the land where they have spent most of their lives, such as this chicken that is marinated in soy sauce, rice cooking wine, and fresh ginger.

Her grandchildren, she says, do not cook at home. When they visit her in the summer, they are eager to tie on an apron and help their grandparents make this east-meets-west fried chicken.

The Wu's East-Meets-West Fried Chicken
For a healthier alternative that is easier to prepare, Mimi Wu sometimes bakes the marinated and breaded chicken in a 450 degree F oven until cooked through, about 30 to 40 minutes. She finishes the chicken under the broiler to crisp the skin. She serves the dish with steamed or fried rice and a side of Chinese greens or salad.

1 chicken, cut into 6 or 8 pieces
1/2 cup soy sauce
1/4 cup Chinese rice cooking wine
2 medium cloves of garlic, minced
1/2 teaspoon fresh, minced ginger, or up to 1 teaspoon, to taste
1/2 teaspoon salt, or to taste
1 green onion, finely chopped
1 cup flour
Peanut oil, for cooking

1. Clean and pat dry the chicken pieces. In a mixing bowl, combine soy sauce, rice cooking wine, garlic, ginger, salt, and green onion. Marinate the chicken in the mixture in the refrigerator for 2 hours.

2. Place the flour in a wide, shallow bowl. Dredge the chicken pieces in the flour to lightly coat them. Over high heat, heat about 2 inches of peanut oil in a large skillet or wok. Fry the chicken pieces, being careful not to overcrowd the pan, for 15 to 20 minutes. Use a fork to test for doneness.