1 lb. chicken breast, boned and cut into small pieces
1 cup vegetable oil, for deep frying

BATTER:

1 cup all-purpose flour
2 eggs
1 1/2 tsp. baking powder
milk

Mix flour, eggs, baking powder and enough milk to form dough the consistency of pancake batter.

Heat oil in a deep frying pan. Dip chicken into the batter, let excess batter drip off. Fry until golden brown, remove from pan and keep warm until ready to serve.

Remove all oil from pan except about one-fourth.

GRAVY:

2 tsp. cornstarch
1 (15 oz.) can chicken broth (Swanson)
salt and pepper, to taste
2 tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, drained
4 oz. cashew nuts or almonds, finely grated (for garnish)

Add cornstarch, chicken broth, seasonings, soy sauce and mushrooms, stir while it cooks for a few minutes.

Pour gravy over warm chicken and sprinkle finely grated cashew nuts or almonds on top.

Submitted by: Rusty Barton