Lemon-Ginger Chicken Canapes

• 2 tablespoons chopped fresh lemongrass
• 1 tablespoon chopped fresh ginger
• 1 teaspoon ground turmeric
• 2 teaspoons grated lemon zest
• 1 tablespoon freshly squeezed lemon juice (about half a medium lemon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornstarch
• 1/2 cup vegetable oil, for frying
• 2 1/2 cups simple syrup (see Tips)
• 1/4 cup fresh ginger juice
• 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
• 1 1/2 cups honey
• 3 cups mayonnaise
• 1/2 cup ginger preserves
• 1/2 cup black currant jelly or preserves
• 1 (75-count) package (3 1/2-inch) square wonton wrappers, halved diagonally with kitchen scissors
• Vegetable oil, for frying
• Chopped fresh chives, for garnish

1. TO MAKE THE CHICKEN: In a large bowl combine the lemongrass, ginger, turmeric, lemon zest, lemon juice, salt, and pepper.
2. Stir in the chicken, cover, and refrigerate overnight.
3. In a large bowl, stir together the flour and cornstarch.
4. Remove the chicken from the marinade, drain, and toss it, 1/2 cup at a time, in the flour mixture to coat.
5. In a large skillet set over medium-high heat, warm 1/4 cup of the vegetable oil.
6. Add the chicken, 1/2 cup at a time, and fry until the pieces are golden brown and cooked through, about 10 minutes; add more oil as needed.
7. Drain the chicken on paper towels.
8. TO MAKE THE LEMON-GINGER HONEY: In a saucepan set over medium heat, combine the simple syrup, ginger juice, and lemon juice and simmer for 20 minutes.
9. Stir in the honey and cool.
10. TO MAKE THE BLACK CURRANT MAYONNAISE: In a bowl, stir together the mayonnaise, ginger preserves, and black currant jelly.
11. TO FRY THE WONTONS: In a large skillet or Dutch oven, heat 3 inches of oil over medium heat until it reaches 365F on a deep-fat thermometer.
12. Fry the wontons in batches until golden and drain on paper towels.
13. TO ASSEMBLE THE CANAPES: In a saucepan over medium-low heat, combine the chicken and the lemon-ginger honey and heat until warm.
14. Arrange the fried wontons on a tray.
15. Spoon about 1/4 teaspoon of the mayonnaise near one of the triangles tips.
16. Spoon about 1 teaspoon of the chicken mixture in the middle of the wonton and sprinkle with chopped chives.
17. Serve immediately.
18. The chicken can be fried and refrigerated up to 3 days in advance.
19. The mayonnaise and ginger syrup can also be made in advance and refrigerated.
20. Fry the wontons early the day you plan to serve them.
21. The canapes should be assembled shortly before serving.
22. Make your own fresh ginger juice by grating fresh peeled ginger (youll need about three 4-inch pieces to get the needed 1 cup grated), placing it in a square of cheesecloth, and squeezing it to extract the juice.
23. Discard the leftover ginger solids.
24. Or you can buy it at the grocery store.
25. To make simple syrup, boil equal parts water and sugar until the sugar is completely dissolved.
26. Stored in a tightly sealed glass jar, simple syrup keeps indefinitely in the refrigerator.

fresh lemongrass, fresh ginger, ground turmeric, lemon zest, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, chicken breasts, flour, cornstarch, vegetable oil, simple syrup, fresh ginger juice, freshly squeezed lemon juice, honey, mayonnaise, ginger preserves, black currant, wonton wrappers, vegetable oil, fresh chives

Taken from www.epicurious.com/recipes/food/views/lemon-ginger-chicken-canapes-382664 (may not work)