Ingredients:
- 1 lb. boneless, skinless chicken breasts (I used 6 - 7 boneless, skinless chicken breast tenders)
- Garlic powder to taste
- Chinese five-spice powder to taste
- Salt to taste
- oil for frying - 2 to 3 inches in a wok
Batter:
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 2 pinches baking soda
- 4 Tbsp. cornstarch
- 1/2 tsp. salt
- 1 cup cold water
Directions:
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly) Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok or fry pan to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce.
Note: Batter is also good for coating mushrooms, cauliflower, green beans etc., to be deep fried by same method. This is a tempura batter.
Source: This recipe was sent to me by a friend and is very tasty. It's a dish I'd make again and to also serve when having guests.
By Connie from Cotter, AR
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