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MAIN COURSES
1. In the deep fryer, heat oil to 350°F degrees.
2. Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30
minutes.
3. Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend.
4. Combine sweet and sour sauce, chicken broth, water and cornstarch in a bowl, set
aside.
5. While oil is heating, coat each piece of chicken with batter. Reduce heat to medium.
6. Carefully lower coated chicken into hot oil with fryer basket.
7. Deep fry chicken 3 minutes or until browned. Remove from oil.
8. Turn heat up to high and heat oil to 400 degrees.
9. Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30
seconds.
10. Remove chicken, draining well. Place on platter.
11. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden
brown, turning once, about 2 minutes on each side. Drain on paper towels.
12. Mix sugar and the optional cinnamon; roll churros in sugar mixture.
MARINADE:
½ tsp. salt
1½ tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
½ cup chicken coating mix
½ cup ice water
1 egg yolk
SWEET & SOUR CHICKEN
(Makes 4 Servings)
PREP TIME: 40 minutes
SWEET AND SOUR SAUCE:
½ cup Sweet and Sour Sauce
(your choice)
¼ cup chicken broth
¼ cup water
½ tsp. cornstarch
1 green pepper, cut into 1-inch
pieces
Preheat Temperature: 350°F | Cook Time: 3-4 minutes
1 medium carrot, sliced inch
long then lengthwise
½ cup sliced water chestnuts
1 can chunk pineapple
2 quarts vegetable oil for frying
1. In the deep fryer, heat oil to 365°F until ready
2. In a medium bowl, beat together ½ cup milk and egg.
3. In a re-sealable plastic bag, mix together the our, garlic salt, paprika, pepper and
poultry seasoning.
4. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture,
then once more in our mixture. (Save any remaining our mixture.)
5. Place coated chicken in the hot oil, and brown on all sides. Reduce heat to 325°F, and
continue cooking chicken until tender, about 30 minutes. Remove chicken from fryer,
and drain on paper towels.
6. Remove 2 tablespoons of the frying oil from deep fryer and place into a saucepan
over low heat. Stir in 2 tablespoons of the saved our mixture. Stirring constantly,
cook about 2 minutes. Whisk in chicken stock.
7. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce
heat to low, and simmer for about 5 minutes.
8. Serve immediately with the chicken.
½ cup milk
1 egg, beaten
1 cup all-purpose our
2 tsp. garlic salt
1 tsp. paprika
1 tsp. ground black pepper
FRIED CHICKEN WITH CREAMY GRAVY
(Makes 4 to 6 Servings)
PREP TIME: 15 minutes
¼ tsp. poultry seasoning
1 (4 lbs.) whole chicken, cut into pieces 3
cups vegetable oil
3 cups vegetable oil
1 cup chicken broth
1 cup milk
Preheat Temperature: 365°F (reduce to 325°F after browning) | Cook Time: 30 minutes
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