Deep-Fried Cubed Chicken

Categories: Poultry

Serves: 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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