Ingredients
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4 boneless chicken breasts, cut into big bite size chunks
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4 eggs
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2 cups milk
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3 cups self-rising flour
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1 teaspoon black pepper
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2 teaspoons salt
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peanut oil (for frying)
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4 1/2 teaspoons chicken bouillon granules
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3 tablespoons cornstarch
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2 teaspoons sugar
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1 teaspoon salt
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1 teaspoon oyster sauce
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3 cups water
Instructions
- Chicken:.
- Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
- Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
- Place floured chicken into egg mixture and let sit for 10 minutes.
- Remove the chicken and roll the pieces in flour again.
- Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
- Sauce:.
- Bring water to a boil and then dissolve bouillon granules.
- Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
- Add sugar, salt, and oyster sauce to the boiling liquid.
- Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
- Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.