1 1/2 tsp Salt
2 tsp Baking Powder
2 tsp Sugar
1 cup Water
1 tbsp Canola Oil
Mix dry ingredients well in a bowl. In another bowl, add oil to water, then pour into a well in the dry ingredients. Beat until well blended and smooth. Cut up 1 1/2 cups of leftover cold chicken into small chunks. Stir together. Deep fry by spoonful.
*I serve this with Minute Rice (I know - I'm cheating, but it's fast!) and cooked oriental veggies from the frozen package, as well as the sweet & sour sauce below. YUMMY!
Sweet + Sour Sauce
1 cup Sugar
1 cup White Vinegar
1 cup Ketchup
1 cup Water
Mix together into saucepan. Cook over low heat until thick and bubbly about 1 hour. Makes about 2 cups. Sauce keeps indefinitely in the fridge.
Submitted by: Melanie
Labels: Main Courses - Chicken
