| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1/4 | c | Flour |
| 1/4 | c | Water |
| 1/2 | ts | Salt |
| Oil for deep-frying |
INSTRUCTIONS
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 1-1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 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, http://www.erols.com/hosey.
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