2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying
1. In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat.
2. For dipping sauce, combine mustard, barbecue sauce and honey; set aside.
3. In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1 to 2 minutes on each side. Drain on paper towels. Serve with sauce.
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min./batch
YIELD: 8 servings
Nutrition Facts
1 serving: 307 calories, 16g fat (2g saturated fat), 63mg cholesterol, 514mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 24g protein.