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
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.