Deep Fried Cubed Chicken

Directions

1. 1. Skin and bone chicken; cut in 1-inch cubes.
2. 2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.
3. 3. Heat oil. Add in chicken and deep-fry till golden brown. Drain on paper toweling.
4. 4. Serve with "Basic Pepper-Salt Mix" or possibly "Sherry-Soy Dip for Deep-Fried Chicken" (see recipes).
5. NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: In step 2, prepare the batter with 1-1/2 Tbsp. cornstarch, 2 Tbsp. sherry and 1/2 Tbsp. vinegar. Or possibly omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.