Tuesday, June 23, 2009

Batter For Deep Fried Chicken Strips

For this I either use cut up chicken breast or brown meat cut off the bone. The pieces must not be too thick. Rice flour burns faster than wheat and if the pieces are too thick, the coating will burn before the chicken cooks through.
Traditionally, this is what the kids ask for on their birthdays.
This coats about 3 lbs of chicken cubes or strips.

1/2 cup corn starch
1/2 cup rice flour
1/4 tsp xanthan gum
2 tbsp sugar
2 tsp sesame seeds (optional, but very good)
1 1/2 tsp salt or seasoning salt
2 eggs
1/4 cup vegetable oil
2 tbsp gluten free soy sauce or bouillon
2 green onions, chopped fine (optional)
Oil for frying

1. Combine all the dry ingredients in a bowl.
2. Whisk the eggs, oil & soy sauce.
3. Add the eggs to the dry ingredients and whisk until smooth. Stir in onion.
4. Let sit in the fridge for at least 1 hour before using. This allows the flour to absorb moisture.
5. Heat oil to 375 degrees.
6. Dip several pieces of chicken in the batter at a time and stir to coat. Remove pieces with a fork and drop into hot oil (if the batter is too thick to work with, add a little bit of water). Fry about 10 pieces at a time, turning when they are brown. I usually cut open a few of the first pieces to make sure that there is no pink left and the juices are clear.
7. When I remove the cooked pieces, I put them on a baking sheet, lined with paper towel and keep them hot in a low oven.

We make a Pineapple Dipping Sauce for this chicken.
1. Puree one can of pineapple with juice in the blender.
2. Heat the puree in a sauce pan and add 2 Tbsp vinegar, sugar to taste (does not need much), and a bit of corn starch to thicken.
3. Cool and serve.

1 comment:

Carol said...


I just found this part to your blogging, this morning. I'm a little slow.....oh, I've said that before, haven't I? :D

What a terrific idea and blessing, I'm so glad you have invested the time to make this available, thank you.



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