Ingredients:
- 4 boneless chicken breast halves, skin removed, cut in 1-inch chunks, about 9 chunks each, or use more chicken if small
- 12 slices bacon, cut crosswise into thirds
- 1 egg
- 1 cup milk
- 1/2 cup water
- 1 cup flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- oil for deep frying
- ,
- Apricot Sauce:
- 1 cup apricot preserves
- 1 teaspoon soy sauce
- 2 tablespoons rice wine vinegar
Preparation:
Wrap each piece of chicken in a bacon piece and secure with a toothpick. In a bowl, combine egg, milk and water. Add flour, cornstarch, sugar, salt and baking powder, stirring to make a smooth batter. Heat oil in the deep fryer to 370°. Dip each bacon-wrapped piece of chicken into batter. Fry in batches until crispy and golden, about 3 minutes. Check a piece in the first batch to make sure the chicken is cooked through and adjust time as necessary. Transfer chicken bites to paper towels to drain. If necessary, keep warm on a cookie sheet in a warming drawer or 200° oven. Serve hot with Apricot Sauce or your own favorite dipping sauce. See more below.
For Apricot Sauce:
Mix together apricot sauce ingredients in a small saucepan. Bring to a simmer. Serve warm with the chicken pieces. Makes 1 cup.
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