Funnel Cake Chicken

Epiphany.

I am so thankful to The Food In My Beard for pointing out something that I had never realized.  For as long as I've been cooking (not really that long, truthfully),  I've always wanted to make Chinese restaurant-style Sweet & Sour Chicken.  You know, that thick crispy batter that cannot be achieved using the standard dredging and frying techniques?

So, while reading a post yesterday while trying to figure out what kind of Funnel Cake recipe I was going to try, I stumbled upon TFIMB's site.  He mentioned how he had tried to use cake batter as a dredge with less-than-stellar results, but found success using funnel cake.  He likened the meal to the Sweet & Sour chicken sold at most Chinese restaurants.

Lightbulb!

Even though it wasn't really my lightbulb, I jumped into the kitchen to start preparing my own.  I had always wondered what kind of batter they used, and this recipe certainly fits the bill.  Fluffy on the inside while crispy and golden on the outside.

Now, I've got to get to work creating my own Sweet & Sour sauce!




Funnel Cake Chicken
(Inspired by The Food In My Beard)

1 lb. chicken breast, cut into large cubes
1 batch of Funnel Cake (original)
Oil for frying
Sweet & Sour sauce for dipping



Heat a pan of oil to 350F.

Prepare the Funnel Cake batter.

Dredge the chicken in the batter.

Carefully drop the chicken into the oil and fry until crispy and golden brown.

Serve with Sweet & Sour sauce.




Listening to:   Automatic Loveletter - Eyes On You