Chinese Style Fried Chicken
6 chicken breasts ( cut into inch pieces)
6 egg whites
1 1/2 cups soy sauce
2 cups flour
2 cups cornstarch
2 cups vegetable oil
Cut chicken into inch pieces.
Whisk together egg whites and soy sauce.
Soak chicken in soy mixture for 20 minutes covered in the fridge.
Add 2 cups oil to wok or deep fryer.
Heat wok to 350°F.
Put cornstarch and flour into a reseal able plastic freezer bag.
Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
Add chicken to wok.
Fry 15 seconds only. No browning yet!
Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
After all of the chicken has cooked for 15 seconds let cool for a few minutes.
Fry it an additional 15-20 seconds or until golden.
Always check meat. If it is pink it needs to be cooked longer.