Ingredients
- 10 to 12 ounces chicken breasts cut into cubes
Marinade Ingredients
- 1 teaspoon chicken base (not bouillon; the paste-like mixture is available in gourmet stores and large supermarkets)
- Dash of white pepper
- Salt to taste
- Sugar to taste
- 1/2 teaspoon cooking wine
- 1/2 teaspoon sesame oil
Batter Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 heaping teaspoon baking powder
- 1/2 of a beaten egg
- 2 tablespoons oil
- 2/3 cup Water
- Pinch of salt
Sauce Ingredients
- 1 tablespoon soy sauce
- 2 teaspoon ketchup
- 5 tablespoon white vinegar
- 5 tablespoon sugar
- 1/8 Tablespoon black pepper
- 1/8 Tablespoon chicken base
- Corn Starch to taste
- Vegetable oil to taste
Instructions
- Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
- Combine batter ingredients. Set aside
- Combine Sauce ingredients. Set Aside.
- Heat cooking oil for frying, about 320°F. Using tongs, dips marinated chicken into batter and deep fry until golden. Drain well.
- Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve.
Servings: 1 – 2
