From Fong’s Chinese Restaurant in Kenner, La.
Batter:
- 2 C flour
- 2 TBSs cooking oil
- 2 eggs
- 1 C cornstarch
- 2 TSP salt
- 1 TSP Accent
- ½ TSP sugar
- ½ TSP baking powder
- ½ TSP baking soda
- 3 drops yellow food coloring
- 2 C water
Gravy:
- 2 C oil
- 1 C flour
- 2 C chicken broth
- 2 TBSs sugar
- 1 TBS salt
- 1 TBS soy sauce
- 1 TBS Accent
- 3 TBSs Kitchen Bouquet
Other:
- De-boned chicken parts
- Deep fat for frying
- Shredded lettuce
- Chopped green onion tops
Batter:
- Mix all ingredients in the two cups of water and let sit at room temperature for four hours, then refrigerate.
Gravy:
- Heat oil and add flour; cook until brown. Add all other ingredients and simmer.
To Complete:
- Dip deboned chicken parts into batter and drop in deep fat (325° F) and cook 5-10 minutes or until chicken reaches 165° F internal).
- Cut chicken into bite-size pieces and place on a bed of lettuce topped with the gravy and green onion tops.