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Title: Deep-Fried Cubed Chicken Categories: Poultry Yield: 4 Servings 1 Chicken breast 1/4 c Flour 1/4 c Water 1/2 ts Salt Oil for deep-frying 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |