Perfect little Asian style nuggets. Great for sweet and sour, honey garlic, general tso, and other take out favorites!
So how do they do it? Cornstarch! Cornstarch is finer and makes a silky smooth coat when deep frying.
- 1 small chicken breast per serving
- cornstarch as needed
- 3-4 cups vegetable oil
- 1 egg per serving
Preheat oven to 300 degrees.
Heat oil in a medium sauce pan.
In a small bowl, whisk eggs.
Cut chicken into 1 inch pieces.
Put chicken in a large plastic bag and add enough cornstarch to coat.
Seal the bag and Shaky shaky!
Now that the chicken is thoroughly coated toss them in the eggs and drop them in the hot oil.
Cook for 1 minute.
Turn chicken and cook for 1 more minute.
Remove from oil and set on paper towels.
Important: The chicken is probably not fully cooked. I like to add whatever sauce I’m using at this point and then bake it at 300 in the oven for about 10 minutes.
Oh the possibilities!