Ingredients

• 4 filets chicken breast

• 1/4 cup white wine

• 3 tsp black pepper (divided)

• 1 egg white (or whole egg)

• 1/2 cup + 5Tbsp Corn Starch

• 2 quarts Oil for frying

• 1/2 cup AP flour

• 3/4 + 1/4 cup water (more if needed)

• 32oz chicken broth

• 2 Tbsp Hoisin sce

• 1 tsp ginger (powdered)

• 1 tsp garlic powder

• 1 packet of Goya chicken bullion or cube or 1 tsp Better Than Bullion

• 1 tsp salt

• 1/2 tsp baking powder

• Chopped lettuce

Directions

1. Thaw and slice chicken breast to a thickness of 1/2 to 3/4 inch.

2. In a bowl add chicken, 1 tsp black pepper, egg white, wine and 2 Tbsp of Cornstarch. Thoroughly combine and let sit for at least 15 minutes (up to 1 hour). This is called “Velvetting.”

3. To prepare the sauce (gravy), in a sauce pan, add Chicken broth, Hoisin,bullion, ginger, garlic powder. Heat on low, do not boil.

4. Prepare slurry in a small bowl. Add 1/4 cup cold water then stir in 2 tsp corn starch until dissolved.

5. Slowly add slurry to the broth, increase heat to boiling, stirring continuously until thickened. Boil for about 30 seconds. If the sauce cooks too long it may break and get thin, if that happens just repeat the slurry process. No problem. Set aside.

6. Prepare chicken batter by adding the remaining cornstarch, flour, black pepper, salt, baking powder and water. Combine to the consistency of a pancake batter.

7. Double fry the chicken. In a heavy pot, Wok or Dutch Oven, heat enough oil to completely cover chicken, to 330 degrees.

8. Coat the chicken in the batter and add to pan, Let it cook for 4-5 minutes. Remove from oil and drain, The chicken will not be brown.

9. Let the chicken rest, while you increase the heat of the oil to 400 degrees.. When it reaches temp, add all the meat for 1-2 minutes, The chicken will be golden brown now.

10. Serve on a bed of lettuce with rice or Lo Mein