This chicken is a top request at the wok station because it’s a dish none of the local Chinese restaurants offer. Students at our Lakeside Dining Commons line up for it.
2 cups all-purpose flour
1 1/2 tsp. salt
2 cups water
3 tbsp. white vinegar
1 1/2 tsp. baking soda
2 lbs. chicken tenders, cut in 2-in. chunks
1 cup sweet chili sauce
- Combine salt, flour and water in bowl and mix. Combine vinegar and baking soda in separate bowl, then combine with flour mixture.
- Dip chicken chunks into batter, shake off excess batter and drop into 350 F deep fryer. Cook for 3-5 minutes or until golden brown. Remove from fryer and allow any excess oil to drain off.
- Toss chicken in sweet chili sauce, coating evenly. Serve with choice of accompaniments.
Yield: 4 servings