Ingredients

The following ingredients have 6 Servings
  • 2 medium boneless skinless chicken breasts (cut into 1-inch pieces (about 1 lb total))
  • 5 tbsp cornstarch
  • 1/2 tsp white pepper
  • oil for frying--DO NOT USE OLIVE OIL (see NOTES)
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp dark sesame oil
  • 1/2 cup + 1 tbs water

Instruction

  • Mix all batter ingredients in a small bowl; let the batter sit for at least 30 minutes.
  • Pour enough oil into a wok or dutch oven so you have 2-inches of oil in the pan measured up the side of the pan.
  • Heat oil to 350 degrees F.
  • Place cornstarch and white pepper in a plastic bag; shake to mix.
  • Add chicken to this bag and toss to coat the chicken with the cornstarch mixture.
  • Remove half the chicken and place it in the bowl with the batter; coat well. You will have to fry in 2 shifts (or more depending on the size of your pan) because of the amount of chicken.
  • Place chicken piece by piece into the hot oil.
  • Fry for 4-5 minutes. Repeat with remaining chicken
  • Cooked chicken may be kept warm in a 200 degree F oven (see NOTES)
  • Chicken will serve 4 as a main, 8 as an appetizer