2 lb. boneless chicken breasts
2 cup flour
oil
MARINADE
2 tsp chili powder
2 tsp Tobasco
2 tsp soy sauce
2 tsp teriyaki sauce
4 tsp ground ginger
2 tbs onion flakes
2 tsp sugar
2 tsp vinegar
Cut chicken into strips 2in by 1/2in and put in gallon zip-lock bag. Blend marinade ingredients and pour into bag. Squeeze air out and seal bag. Marinate for 1 hour at room temp. Heat 1in of oil in large skillet until quite hot. Take pieces out of bag and
lightly sprinkle with flour. Fry for 4 minutes. Turn once and fry for another 4 minutes. Remove and drain on paper towels. Serve while hot.
You gotta like HEAT to like this recipe but if you do it's got a really great flavor to it.
Till Next Time,
Eric