- 3 tablespoons soy sauce (gluten free, if desired)
- 12 ounces chicken tenders or boneless, skinless thighs, cut into 2-inch
- 2 cups vegetable oil
- 1/2 cup cornstarch
- Ketchup or mayonnaise for dipping
How to make this recipe
In a small resealable plastic bag, combine the soy sauce and the chicken pieces. Refrigerate for at least 1 hour.
In a small, deep saucepan, heat the oil over medium high heat; insert a candy/oil thermometer at the side of the pan. Line a plate with paper towels.
In a medium bowl, add the cornstarch. Remove the chicken from the marinade and coat it with the cornstarch. (Discard the soy sauce.)
When the oil has reached 350°, carefully add 3 or 4 pieces of chicken and cook for 3 to 4 minutes.
Remove the chicken with a slotted spoon and place on the paper towel–lined tray. Use an instant-read thermometer to make sure the chicken’s internal temperature is at least 165°.
When the oil reaches 350°, add more chicken, and repeat the process. Serve with ketchup or mayonnaise for dipping.