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Title: Boneless Fried Chicken (Ck)
Categories: Appetizer Chinese Ethnic
Yield: 1 Servings
| 1 | lb | Chicken meat |
| 1 | lg | Egg |
| 1/4 | c | Water |
| 1/2 | c | Unsifted all-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Double-acting baking powder |
| 1/2 | ts | Peanut, corn, or other oil |
oil for frying
Cut the chicken into 1-inch squares, taking care to trim off all the fat; set aside. To make the batter, in a medium-size mixing bowl beat the egg. With a fork, beat in the water, then beat in the flour until the mixture is smooth. Stir in the salt, baking powder, and the 1/2 t oil. Add a little water if the batter is too thick or heavy; add flour if the batter is thin and runny. The batter can be prepared a day ahead and refrigerated.
To fry the chicken, in a wok, a deep fryer, or a 10-inch skillet, heat at least 1/2 inch of oil to 375øF. Mix the chicken pieces with the batter, coating the chicken completely on all sides. Carefully drop the coated chicken pieces one at a time into the oil, making sure they do not touch each other--if the pieces stick together, you will end up with a giant chicken pancake. Fry the chicken pieces until golden brown on one side, then turn them over and fry the other side. Drain well on paper towels and serve immediately while still hot and crisp.
Serve with duck sauce or Fresh Ginger Sauce (CK).
This can be made for a main dish. Serve mixted with rice and/or stir-fried vegetables.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie
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