This recipe for deep fried shrimp, chicken, or other meat pieces takes its inspiration from Chinese restaurants where the meat options are all fried i the same batter and then the same pieces are fried in several sauces to make ‘different’ recipes. This recipe can be used anywhere you want to make a variation of our chinese chicken recipes and if made ahead can cut down on your overall time per recipe. Because Chinese Food is so work intensive, we recommend making a double or triple batch of this recipe to freeze for future use. Instructions below on variations for making and freezing. One batch of this will yield about 1 1/2-2 pounds of total chicken, or enough to feed 4 people (*or two really hungry teenagers!) with rice.
1 lb boneless, skinless chicken (breast or thigh) cut into 1 inch pieces, or 1 lb raw peeled, deveined shrimp, or 1 lb other meat cut into 1 inch pieces
4 egg whites
1 c (4oz or 113g) Better Batter Gluten Free Flour
In a bowl, beat egg whites until foay and bubbly.
Add pieces of poultry, shrimp, or meat and stir until well combined.
Add better batter flour and stir well until all pieces are thoroughly coated. Allow to stand for at least 15 minutes or until mixture gets very thick.
TO MAKE FRESH
using at least 2 c of oil for high heat (such as peanut, grapeseed, safflower or sunflower oil), heat oil in a wok or heavy skillet to the depth of 1/2 inch. Heat oil until 350 degrees.
With fingers or tongs separate pieces (they will be sticky) and gently place into hot oil. Cook pieces a few at a time (without pieces touching) or until golden brown. Remove from heat and drain on a wire rack.
TO FREEZE (OPTIONS):
1) BATTERED RAW: follow directions up to the point of mixing in the flour. Place into a one gallon ziploc bag or container and freeze. Allow to thaw overnight in fridge before proceeding with recipe as written above.
2) PAR COOKED: follow directions but fry just until lightly golden brown. Allow to cool completely before storing in a one gallon ziploc bag or container, being sure to eliminate all excess air. To cook: thaw overnight in fridge. Remove from fridge and allow to come to room temperature. Fry at 350 degrees for 1-2 minutes, a few pieces at a time, or until golden brown.