Recipe - Deep-Fried Cubed Chicken

1 Chicken breast
One fourth cup Flour
One fourth cup Water
One half teaspoon Salt
Oil for deepfrying

1. Skin and bone chicken; cut in 1inch cubes.

2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.

3. Heat oil. Add chicken and deepfry until golden. Drain on paper
toweling.

4. Serve with "Basic PepperSalt Mix" or "SherrySoy Dip for DeepFried
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 1One half tablespoons cornstarch, 2 tablespoons sherry and 1/2
tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in
egg white; then dredge lightly with cornstarch.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.