About this recipe:These pieces of battered chicken are crispy and succulent - hard to stop eating! They're so good that they will give your local Chinese a run for their money. Enjoy with rice and sweet and sour sauce.
fa the wondercat
For the batter
100g plain flour
1 dessertspoon baking powder
1 pinch salt
1 teaspoon sesame oil
125ml water, more if needed
oil, for frying
For the chicken
5 tablespoons cornflour
1 large pinch white pepper
4 chicken breasts, cut into 2cm cubes
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
Fill a deep pan or wok with oil and slowly heat to 190 C.
For the chicken:
In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.
Just made these for tea! Super tasty and easy to make as long as you don't mind getting messy fingers when dipping your chicken in the cornflour then batter mix!
Taste better than the takeaway! - 23 Jan 2012
. O.K there is obviously a bit missing from the instructions. Dredge in corn flour mix & then coat in batter- but what a recipe. This was a 2 man job, well me & him. One coating & one frying. Guess who got the messy bit!. But worth it. Initially I got the 'could you not have just bought it?'. After it was 'When are we doing this again' A definite new family favourite. Would also make a great fish batter .So simple & so tasty. Worth the batter all over the kitchen top-it dripped, what can I say. - 31 Mar 2013