I have be looking for a recipe for chinese chicken fingers like what you take at a Chinese restaurant, the kind beside the thick bread-like batter. Any thinking?
Answer:
The batter is a Tempura batter(sp) I don't have a recipe for it though.
Chinese Chicken Fingers
Low Carbohydrate:
Ingredients:
1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut grease
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts, 2-each in 8 slices
Directions:
Combine the lemon liquid, soy sauce, mustard, oil and cayenne pepper contained by a medium-sized bowl.
Add the chicken strips and toss well to coat.
Cover and refrigerate at smallest 1 hour, tossing occasionally.
Preheat the broiler and lightly grease the broiler jar rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the grill for 5 minutes, brushing once with the soy sauce mixture in the middle through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture in the middle through.
Yield -- 4 servings (4 chicken fingers each)
More Questions & Answers...
Answer:
The batter is a Tempura batter(sp) I don't have a recipe for it though.
Chinese Chicken Fingers
Low Carbohydrate:
Ingredients:
1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut grease
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts, 2-each in 8 slices
Directions:
Combine the lemon liquid, soy sauce, mustard, oil and cayenne pepper contained by a medium-sized bowl.
Add the chicken strips and toss well to coat.
Cover and refrigerate at smallest 1 hour, tossing occasionally.
Preheat the broiler and lightly grease the broiler jar rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the grill for 5 minutes, brushing once with the soy sauce mixture in the middle through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture in the middle through.
Yield -- 4 servings (4 chicken fingers each)
More Questions & Answers...