Chinese Chicken Fingers

Chinese Chicken Fingers

3 cups flour

1 cup cornstarch

1 Tbsp. sugar

2 tsp. baking powder

1 tsp. salt

1 1/2 cups cold water

3 - 4 chicken breasts, cut into 1/4-inch strips

Sauce

1/2 cups water

3 Tbsp. ketchup

4 Tbsp. brown sugar

2 Tbsp. vinegar

1 Tbsp. lemon juice

1 1/2 tsp. cornstarch

1/2 tsp. salt

1. Combine all the sauce ingredients in small saucepan. Stir. Bring to a boil. When thickened turn off the heat and set aside. 

If not using right away, then store in the refrigerator.

2. Heat the oil to 350 degrees.

3. Combine all the dry ingredients in a large bowl.

Stir in the cold water. It'll be thick, but pourable.

4. Dip the chicken pieces in the batter. Shake off the excess.

Lower carefully into the oil. Cook for 3 minutes on each side.

You'll want them golden brown.

Drain on paper towels.

Serves with the sauce.

Serves 4.