Cut the chicken breast into 1-inch pieces. Pat the chicken pieces dry with a paper towel then place the chicken pieces in a mixing bowl. Add the garlic, paprika, cayenne, onion, salt, and pepper to the bowl with the chicken and stir until all the chicken is well coated in spices.
Beat the egg in a shallow bowl and set aside. Add the flour to a separate shallow bowl. Lay out an empty plate to place and set aside.
Using tongs dip the chicken pieces one at a time into the flour, shake off any excess flour thsn dip into the beaten egg, shake off any excess egg and dip into the flour again until well coated. Shake off any excess flour and place the coated chicken on the empty plate. Continue this process until all the chicken pieces are coated.
Heat the oil in a wok over medium-high heat.
When the oil is very hot add the chicken pieces a few at a time (try not to overcrowd the pan) to the hot oil. Cook chicken pieces in the hot oil for 3 minutes then flip and cook another 3 minutes.
Place cooked chicken on a paper towel lined plate to drain off any excess oil.
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