Kathleen Riemer



pinch tips: Flour, Eggs & Breading Techniques



1 egg, beaten
1/2 cup flour
1/2 tsp. each onion and garlic powder
1/2 cup water
1/4 tsp. salt (or seasoned salt)
1/2 tsp. baking powder
1/4 cup cornstarch
1 tsp. olive or peanut oil
8-12 chicken breast tenders (or 4-6 breast halves)
hot oil in deep fryer at 365°f.

Directions Step-By-Step

Cut chicken into 1 1/2-inch cubes and set aside.

Combine all ingredients (except chicken) mixing well. Dip chicken cubes into batter and deep fry, turning once until golden on all sides and cooked through. Remove from fryer using a slotted spoon and drain on paper towels. Keep cooked chicken warm in oven until remaining chicken is done.
Prepare Sweet and Sour Sauce:

3/4 cup sugar
1/3 cup ketchup or applesauce
1 or 2 tbsp. soy sauce
1 tbsp. molasses (optional)
pinch of salt (if needed)
2/3 cup water
1/4 cup good quality cider, or rice wine vinegar
1 2x1/3-inch slice fresh ginger
2-3 tbsp. cornstarch
1/2 tbsp. olive or peanut oil
1/3 cup water 2-3 chopped green onions (scallions)

Mix cornstarch with 1/3 cup cold water, stirring until dissolved. Set aside.

Combine remaining ingredients except scallions in a saucepan and bring to a boil. Reduce heat to low and slowly whisk in cornstarch mixture. Simmer for 10 minutes.

Add more water if sauce is too thick (or dry sherry wine for extra flavor). Taste and adjust seasonings to your taste (may add cayenne, salt and pepper, etc). Remove ginger.

Add chicken and scallions and heat for 1 more minute.

Serve over rice, chow mein noodles or pasta (bean threads or Udon noodles are great in this dish).

About this Recipe

Course/Dish: Chicken
Regional Style: Asian