Fried Chicken with Ginger Dressing

• 4 each chicken legs with thighs attached (about 2 1/2 pounds)
• 1 teaspoon salt
• 18 teaspoon white pepper
• 2 each scallions, spring or green onions
• 3 each ginger root thin slices
• 2 tablespoons rice wine
• 3 cups iceberg lettuce shredded
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons chicken broth
• 2 tablespoons soy sauce, tamari
• 1 tablespoon sesame oil
• 13 cup scallions, spring or green onions white part only
• 2 tablespoons ginger root minced, fresh
• 2 tablespoons parsley leaves minced fresh
• 1 each egg whites small
• 4 tablespoons cornstarch
• 4 cups vegetable oil

1. Sprinkle chicken with salt and pepper; rub to coat evenly.
2. Place chicken in non aluminum baking pan.
3. Arrange lettuce on large serving platter.
4. Refrigerate covered.
5. Mix sugar, vinegar, stock, soy sauce and sesame oil in small saucepan.
6. Whisk egg white in small bowl until foamy and double in volume.
7. Heat wok over high heat for 20 seconds; add vegetable oil and heat to 350F (180C).
8. Meanwhile, drain chicken; discard marinade.
9. Pat chicken dry with paper toweling; dust with 2 tablespoons cornstarch.
10. Fry 2 chicken pieces at a time, turning once, until crispy and cooked through, 7 to 9 minutes.
11. Heat stock mixture over medium heat to simmering.
12. Reduce heat to low; simmer for 1 minute.
13. Cut warm chicken into 1/2-inch wide slices; use a meat mallet bones.

chicken, salt, white pepper, scallions, ginger root, rice wine, sugar, rice vinegar, chicken broth, soy sauce, sesame oil, scallions, ginger root, parsley, egg whites, cornstarch, vegetable oil

Taken from recipeland.com/recipe/v/fried-chicken-ginger-dressing-37522 (may not work)