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


  1. Combine salt, flour and water in bowl and mix. Combine vinegar and baking soda in separate bowl, then combine with flour mixture.
  2. 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.
  3. Toss chicken in sweet chili sauce, coating evenly. Serve with choice of accompaniments.

Yield: 4 servings