I used the same batter as for making butterfly shrimp. It was an experiment to see if I can get a good result and it was a success. The chicken pieces came crisp but light and were delicious.
This can be eaten as is with sides like coleslaw and fries as in an American meal or have it with a sweet and sour sauce for an Asian or Chinese meal and eaten with white rice. I used escabeche as the sweet and sour sauce with the chicken.
However way you decide to eat it will be very good. I made it again another time. I had some left over batter after frying all the chicken pieces so I used it to fry some julienned carrots like a tempura. They came out delicious.
Slice the chicken meat thin and in strips. Use breast or boneless thighs. The amount is up to how many people you are serving. The batter recipe below is for about half of a breast half, which is enough for two people. You can double the recipe for more chicken pieces.
Batter recipe:
Mix the following in a small bowl:
- 1 egg, slightly beaten (see note below)
- ½ cup flour
- ½ tsp. salt
- ½ tsp. baking powder
- ¼ tsp. black pepper
- ¼ tsp. MSG (optional)
- 2 TBS. cornstarch or rice flout (optional if you like it crispier)
- 2 TBS. water
Note: If you omit the egg, use ½ cup water instead of the 2 tablespoons water.
Add the chicken pieces in the batter and mix thoroughly. Deep fry in hot oil dropping the pieces one at a time using your fingers, chopsticks or a pair of tongs. Fry until golden brown. Remove from the oil with a spider or slotted spoon and put on a plate lined with paper towel to drain.
If you like to fry some carrots or other vegetables like zucchini, dip them in the leftover batter and deep fry like the chicken pieces for just one minute.
They can be served or paired with escabeche (sweet and sour sauce)
Kusina ni Norie 
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