Crunchy Chicken Chunks by Chef Tahir at Chaska Pakanay Ka

Ingredients:

• Oil, for frying
• 2 cup chicken chunk
• 2 eggs
• 1½ cups flour
• 1 cup cornstarch
• 2 teaspoons salt, 1 teaspoon pepper
• Sauce:
• ¾ cup mayonnaise
• ½ – 1½ Tablespoons  chili sauce,
• 1 Tablespoon honey
• salt
• 1 small garlic clove, minced, optional

Method:

1.  Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the chicken.
2.  Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
3.  Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.
4.  Dredge the shrimp in the flour/cornstarch.
5. Dip the chicken in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
6. Bring the oil to a temperature of 350 degrees. Drop the chicken in and fry for about 2 min, just until the breading is slightly golden and the chicken cooked .
7.  Toss the chicken in the sauce.
8. Serve on a bed of mix herb salad topped with sliced green onions as an appetizer or with rice.