1 c. pancake and waffle mix 1 tsp. salt 1/8 tsp. pepper 1 egg, beaten 1 tbsp. vegetable oil Vegetable oil for deep frying Sweet and sour sauce or honey to serve
Spread chicken breasts flat, place between 2 pieces of plastic wrap and pound with meat mallet or rolling pin. Cut each breast into 5-6 pieces and set aside. Place pancake mix, salt, pepper, egg, 1 tablespoon vegetable oil and 12/2 cup plus 2 tablespoons water in mixing bowl. Beat with wire whisk until batter is smooth. Refrigerate 15-20 minutes.
Heat 2-3 inches oil in skillet or deep fat fryer. Dip 1 piece chicken in batter, shake off excess and carefully drop into moderately hot oil. Fry 3-4 pieces 2 minutes. Turn and fry 2 minutes, or until golden brown all over. Remove from oil and slotted spoon and drain on paper towels. Repeat with remaining chicken pieces and batter. (Do not allow oil to get too hot, or batter will cook too quickly and chicken will not be cooked through.) Insert a lollipop stick or long toothpick into each piece of chicken, season with additional salt if desired and serve hot with sweet and sour sauce or honey.
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