| ORIENTAL CHICKEN STRIPS |
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6-8 servings1 recipe Oriental Sauce 1/4 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon ground ginger 1/4 cup water 1 egg 1 tablespoon soy sauce 1/4 teaspoon sesame oil 2 slices bacon, cooked and finely crumbled 1 tablespoon minced green onion 2 whole large boneless chicken breasts, skin removed, cut into 4 x 1/2-inch strips CRISCO Oil for frying Prepare Oriental Sauce as directed. Cover and refrigerate. Combine flour, cornstarch and ginger in medium mixing bowl. Blend in water, egg, soy sauce and sesame oil. Stir in bacon and onion. Add chicken strips. Stir to coat. Heat 1/4 inch Crisco Oil in medium skillet. Fry a few chicken strips at a time over medium-high heat 4 to 5 minutes, or until golden brown, turning over once. Add additional Crisco Oil to skillet as needed. Drain strips on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Oriental Sauce. TIP: To make 1 day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on ungreased baking sheet in 400ºF oven 5 to 8 minutes, or until hot. |
