Deep-fried cubed chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| ¼ | cup | Flour |
| ¼ | cup | Water |
| ½ | teaspoon | Salt |
| Oil for deep-frying | ||
Directions
1. Skin and bone chicken; cut in 1-inch cubes.
2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.
3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling.
4. Serve with "Basic Pepper-Salt Mix" or "Sherry-Soy Dip for Deep-Fried Chicken" (see recipes).
NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: In step 2, prepare the batter with 1-½ tablespoons cornstarch, 2 tablespoons sherry and ½ tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .