Ingredients
3 chicken fillets, boneless, skin removed and diced
1 ½ teaspoons salt
2 large eggs
1 ½ cups corn starch, divided
1 cup water
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons yellow mustard
1 teaspoon ground black pepper
1 cup all-purpose flour
Directions
- Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency.
- In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a chunk. Cover the chicken with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the chicken before moving on to the next step.
- In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but not too runny batter. Place one chunk at a time in the batter and place it back onto the lined baking sheet.
- Place the tray in the freezer and allow them to freeze for 1 hour.
- Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken chunks to drain on paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark.
- Serve these chunks warm with any dipping sauce.
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