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, .

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