1 lb. boneless, skinless chicken breasts – I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste Chinese five-spice powder to taste – I used paprika Salt to taste – no salt oil for frying – 2 to 3 inches in a wok
BATTER: 1/2 cup all-purpose flour 1 tsp baking powder 2 pinches baking soda 4 Tbsp cornstarch 1/2 tsp salt 1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly)- I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce. **Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method. ***This is a tempura batter.