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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This gluten free recipe is great to use for Chinese stir fries calling for breaded chicken pieces like sweet and sour or sticky chicken. I also serve them to my young nephews who like them way better than the ones mommy buys at the store. They like to dip them in honey or ketsup. I like to dip them in a spicy coriander sauce. Ingredients:
4 -5 lbs chicken breasts, cut into bite size pieces |
1 cup cornstarch |
1 cup fine cornflour |
2 cups brown rice flour |
2 cups potato flour |
1/4 cup ground mustard |
6 -10 eggs |
1 cup buttermilk |
2 tablespoons sesame seed oil |
1 tablespoon salt |
1/8 cup black pepper |
Directions:
1. Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
2. Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
3. First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
4. This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.
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