2 lb. chicken breasts or tenders
1/4 cup orange or sweet & sour sauce (or your favorite dipping sauce)
vegetable oil, for deep frying

BATTER:

1 cup water
1 cup cornstarch or all-purpose flour
seasonings (optional)
2 eggs, beaten

Pour oil into a saucepan or a large sauté pan so the oil is at least 2-inches deep (or use a deep fryer if you have it). Heat the oil to 350°F.

While the oil is heating, cut the chicken into small, slightly less than bite-sized pieces. Add the water, cornstarch/flour, seasonings (salt and pepper, etc.) and eggs into a bowl and stir continually until well blended. Place about a 1/2 pound of the chicken into the batter and stir it around.

When the oil has reached the right temperature, start adding the chicken piece by piece. Using a fork or tongs, pick up a piece of chicken, dip it into the oil and swirl it around for 2 to 3 seconds. This will set the outside of the batter so it won't stick to the other pieces or bottom. Add enough so that the pieces won't crowd each other as they are floating on the top. Once all the pieces are added that will fit, cook for an additional 4 minutes until it's golden brown.

After cooking, remove with a slotted spoon so the oil will drain off. Place the pieces on a paper towel while you cook the rest of the chicken.

When ready to serve, pour about a 1/4 cup of your-choice sauce in a large bowl. Warm up the sauce in the microwave for about 20 seconds. Place about 1/4 of the cooked chicken in the bowl and stir or spin the bowl until the pieces are glazed with the sauce. Place on a serving plate while you coat the rest.

Enjoy!

Serves 4 to 6.

Submitted by: That Means We Get Pie