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3 boneless skinless chicken breasts (1.5 lbs)
2 to 3 cups peanut oil
1 cup flour
Ĺ tsp salt
1 Ĺ tsp baking powder
1/3 cup half and half creamer
1/3 cup water
- Remove all of the fat from the chicken and then cut each breast into 1 inch pieces and set them aside.
- Prepare the batter to coat the chicken by first mixing together the flour, salt, and baking powder in a large bowl.
- Then in a separate small bowl, mix together the creamer and the egg stirring until the egg is beaten and mixed into the creamer. Then add the water to the mixture and stir until combined.
- Add the liquid mixture to the flour mixture and stir until the batter forms and everything is mixed together.
- Add the chicken pieces to the batter and stir until they are thoroughly coated. Do not remove them from the batter. We will drop them directly from the batter into the wok to be fried.
- Heat the peanut oil on high. Once the oil is hot, turn the heat down to medium high.
- Then add the chicken pieces one at a time directly from the batter, letting the excess drip off before placing them in the oil. Remember, we donít want to overcrowd the wok, so depending on the size of your wok; the chicken will probably need to be cooked in batches. About 8 to 10 at a time for a standard sized wok.
- Cook the chicken for about 5 minutes, turning them over half way through until both sides are brown. Then remove them with a slotted spoon and place them on a plate lined with paper towels to drain. Continue cooking the remaining chicken in batches.
- These can be served with sweet and sour sauce on the side, or lightly drizzled over the top. Makes about 3 servings.