Chinese Chicken Fingers

• 4 cups Vegetable Oil
• 1 pound Boneless, Skinless Chicken Breast, Cut Into Thin Strips
• 2 pinches Salt/pepper
• 1 cup Flour Plus Extra For Sprinkling Over The Chicken
• 1 teaspoon Baking Powder
• 2 Tablespoons Cornstarch
• 1 whole Egg
• 1 cup Your Favorite Beer (can Substitute Chicken Broth)

1. Begin to heat oil in a deep skillet over medium heat, making sure that you use enough to cover chicken pieces completely while they cook.
2. The oil will need to be at 375 F (or if you prefer, you can use a deep fryer).
3. Coat the chicken strips lightly with salt and pepper, and sprinkle lightly with a little flour.
4. In a shallow bowl together the cup of flour, baking powder, cornstarch and a dash of salt.
5. In a separate bowl, whisk the egg and beer.
6. Add this into the flour mixture and stir until batter is formed.
7. Dip the chicken strips into the batter, coating evenly all around, allowing any excess to drip off.
8. Add the coated chicken into the oil in a single layer.
9. Cook each chicken piece until golden brown (about 5 minutes), then remove from heat and place on paper towel to allow excess oil to absorb.
10. Place chicken on a serving plate and serve with your favorite sauce!
11. I recommend sweet and sour sauce, duck sauce, spicy mustard, etc.
12. Watch these suckers disappear.

vegetable oil, chicken, salt, flour, baking powder, cornstarch, egg, favorite

Taken from tastykitchen.com/recipes/sidedishes/chinese-chicken-fingers/ (may not work)