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Ingredients
Directions
- 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 in chicken and deep-fry till golden brown. Drain on paper toweling.
- 4. Serve with "Basic Pepper-Salt Mix" or possibly "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 Tbsp. cornstarch, 2 Tbsp. sherry and 1/2 Tbsp. vinegar. Or possibly omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 31 | 34% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 23mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 6.04g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 8.13g | 13% |
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