Lemon-Ginger Chicken Canapés

Name: Lemon-Ginger Chicken Canapés
Yield: makes about 150 bite-size portions
Ingredients: 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

December 14, 2011

Jim Manning and I attended Ole Miss at the same time, but never met. It wasn’t until later that we crossed paths working for Houston’s Acute Catering and discovered that I’d briefly dated one of his roommates. Jim now heads his own business, Jim Manning Catered Affairs, and is one of Houston’s top caterers. This recipe is a lot of work, but it’s elegant and serves a huge crowd, and most of the labor can be done in advance. It’s a great option if you’re hosting a large-scale event. Otherwise, the recipe can be cut in half or even in quarters.

Recipe notes

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