Chinese Fried Chicken

1 lb. boneless, skinless chicken breasts
I used 6 - 7 boneless, skinless chicken breast tenders

garlic powder to taste ? I didn?t use
Chinese five-spice powder to taste ? I used paprika
Salt to taste ? no salt

extra flour
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 ? I uses ? tsp.
4 Tbsp. cornstarch
1/2 tsp. salt
1 cup cold water

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) - I only sprinkled with paprika. 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 to 400 degrees F. Dip
the chicken pieces in flour then in batter. Deep fry until
golden brown. Serve with sweet and sour sauce.

**Batter is also good for coating mushrooms, cauliflower,
etc., to be deep fried by same method.

***This is a tempura batter. I will use this batter for
shrimp this week, too. This batter was even better
than the tempura mix you can get in a box. Think the
soda and baking powder helped!

Source: www.Recipe-Recipes-Message.com
Chris in NM

http://www.nancyskitchen.com